Description
A hearty and flavorful Breakfast Club Sandwich loaded with crispy bacon, runny eggs, creamy avocado, and melty cheese, perfect for any morning.
Ingredients
Scale
- 3 slices of whole grain bread
- 2 large eggs
- 4 slices of smoked bacon
- 2 slices of cheddar cheese
- 1 ripe tomato, thinly sliced
- 1 avocado, mashed
- 2 tablespoons mayonnaise
- 1 tablespoon butter
- Fresh lettuce leaves
- Salt and pepper to taste
Instructions
- Cook the bacon: In your skillet over medium heat, lay down the bacon strips. Let them sizzle until they reach your desired crispness—around 5-7 minutes. Transfer the bacon to a plate lined with paper towels.
- Fry the eggs: In the same skillet, reduce heat to medium. Add the butter, letting it melt. Crack the eggs into the skillet, seasoning with salt and pepper. Cook until the whites are firm but yolks are runny, about 3-4 minutes.
- Toast the bread: While eggs cook, toast the bread slices until golden brown in a toaster or under the broiler in the oven.
- Assemble: Spread mayonnaise on one side of each toasted slice. Layer the first slice with lettuce, then tomatoes, and crispy bacon.
- Top with the second slice, mayonnaise side down, and spread your mashed avocado generously on top.
- Add the cooked eggs and cheese, then cap it with the final slice of bread, mayo side down.
- Press down gently and secure with toothpicks. Slice in half or quarters for easy handling.
Notes
Store leftovers in an airtight container in the fridge for 1-2 days. Reheat by toasting the bread and warming the contents separately.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 300mg