Pin There's something about the smell of bacon hitting the pan that makes everyone in the house suddenly appear in the kitchen. I learned this the hard way one lazy Saturday morning when I decided to make myself a simple breakfast, only to have my roommate materialize asking what I was cooking. That's when I realized this loaded breakfast sandwich wasn't just food—it was an invitation. Thick-cut bread, crispy bacon, melted cheese, a perfectly runny egg, cool avocado slices—it all came together so naturally that morning that I've been making it ever since.
I made these for my dad's birthday brunch once, and he took one bite, closed his eyes, and didn't say anything for a solid minute. When he finally looked up, he just said it was exactly what he needed that morning. That's stayed with me—how food has this quiet way of being what someone needs without them having to ask.
Ingredients
- Thick-cut bread (sourdough, whole wheat, or brioche): Four slices total—the bread is your foundation, so pick one you actually enjoy eating. Thick slices hold up to the toppings without getting soggy.
- Butter or olive oil: One tablespoon, used for toasting the bread until it's golden and a little crispy on the outside.
- Bacon: Four slices cooked until they're properly crispy—this is where the flavor magic happens. Turkey bacon works if you prefer it.
- Large eggs: Two eggs, cooked however you like them best—sunny side up, over-easy, or scrambled all work beautifully.
- Cheddar cheese: Two slices, or swap for Swiss, American, or whatever cheese you're drawn to. The heat from the bread will melt it just right.
- Ripe avocado: One, sliced thin—look for one that yields slightly to gentle pressure. It should be buttery, not rock-hard or mushy.
- Tomato: One small one, sliced—optional, but it adds brightness. Choose one that actually tastes good.
- Baby spinach or arugula: A small handful, optional but recommended for a little earthiness and texture.
- Salt and freshly ground black pepper: Season as you taste, not as a rule—this is where you adjust things to your preference.
Instructions
- Start with the bacon:
- Lay your bacon slices in a cold skillet, then turn the heat to medium. Let them cook slowly until the edges curl and darken, around 5 to 6 minutes—this patience pays off in crispiness. Transfer them to paper towels to drain.
- Toast the bread:
- Wipe out the skillet (there's beautiful bacon fat in there, but you want a clean surface now) and add your butter over medium heat. Once it's melted and foaming, lay your bread slices flat and listen for them to sizzle—that's how you know they're making contact. Toast for about 2 minutes per side until they're golden and smell irresistible.
- Cook the eggs:
- Add a little more butter to the skillet if it looks dry, then crack your eggs in carefully. If you want sunny side up or over-easy, let the whites set while the yolk stays soft—around 3 to 4 minutes. Scrambled takes just a minute or two of gentle stirring. Season right away with salt and pepper.
- Assemble the base:
- While your eggs are cooking, take two of your toasted bread slices and lay a cheese slice on each one. The warmth from the bread will soften it into something almost spreadable—you're not looking for a bubbling melt here, just a gentle surrender. This takes about a minute.
- Layer your toppings:
- On each cheese-topped bread slice, arrange 2 bacon strips so they overlap slightly, then add your avocado slices in a little fan. Add tomato if you're using it, then that small handful of spinach or arugula—these greens will wilt slightly from the warmth underneath.
- Crown it:
- Carefully place a cooked egg on top of each stack—this is the moment when all those pieces become one thing. Cap it with the other toasted bread slice, pressing down just gently so it all stays intact.
- Serve and eat:
- Cut it in half if that helps you hold it, or leave it whole if you're feeling brave. Eat it while the bread is still warm and the cheese is still soft.
Pin I remember my first attempt at this, I got too ambitious and loaded it so high that it immediately collapsed when I tried to pick it up. I sat there at my kitchen counter with egg all over my hands, and it was somehow still delicious, eaten in pieces with a fork. That failure taught me something valuable about restraint—you don't need everything all at once for it to be perfect.
Why This Sandwich Works
There's a reason this breakfast combination has been showing up on menus for years. The crispy bacon provides salt and smoke. The creamy avocado adds richness without heaviness. The melted cheese binds everything together with comfort. And then the egg—whether it's soft and runny or firm and cooked through—adds that final touch of luxury that makes this feel like more than just breakfast. It's the architecture of flavors and textures that keeps bringing people back.
Making It Your Own
Once you've made this sandwich a couple of times, you'll notice where your preferences naturally shift. Some mornings you might crave hot sauce drizzled on the egg. Other times you might add a thin smear of pesto for something brighter. The beautiful part about this recipe is that it's flexible enough to grow with your taste—it's a framework, not a prison. A vegetarian version works perfectly if you swap the bacon for sautéed mushrooms that have been cooked until they're golden, or a veggie sausage patty. Different breads change the whole character—brioche makes it feel decadent, sourdough makes it feel intentional, whole wheat makes it feel grounded.
Timing and Technique
The secret to this coming together smoothly is doing things in the right order. Bacon first because it takes the longest and needs to cool slightly. Bread while the bacon drains. Eggs while the bread toasts. Assembly while the eggs finish. When you flow through it like this, everything arrives at your plate at the right temperature and doneness. It's a dance, really, and once you've done it once or twice, your body remembers the rhythm.
- Cold pan for bacon means it cooks more evenly—no burnt edges while the middle is still chewy.
- High-quality bread makes a real difference here because the bread is doing actual work, not just playing a supporting role.
- If you're feeding more than two people, just multiply the recipe and work in batches—rushing multiple sandwiches at once usually means something gets cold while you're finishing the others.
Pin This sandwich has become my go-to when I want to feel like I'm taking care of myself without spending hours in the kitchen. It's become my breakfast love language.
Recipe Questions
- → How can I make this sandwich vegetarian?
Replace bacon with sautéed mushrooms or a veggie sausage patty to keep the rich flavors while omitting meat.
- → What type of bread works best for this sandwich?
Thick-cut sourdough, whole wheat, or brioche toasted with butter or olive oil provide a sturdy and flavorful base.
- → Can I prepare the eggs differently?
Yes, fry them sunny side up, over-easy, or scramble them depending on your preference.
- → Are there suitable alternatives to bacon?
Turkey bacon offers a leaner option, or omit it entirely for a vegetarian version.
- → How do I add more greens to the sandwich?
Add fresh baby spinach or arugula slices under the egg for extra freshness and nutrients.