Layers of toasted sourdough, avocado, smoky bacon, tomato, greens, and runny egg create a savory breakfast stack.
# What you'll need:
→ Bread & Spreads
01 - 2 large slices sourdough bread
02 - 1 tablespoon unsalted butter
03 - 1 ripe avocado
04 - 1 teaspoon lemon juice
05 - Salt and pepper to taste
→ Vegetables & Greens
06 - 1 medium tomato, sliced
07 - 1 cup mixed greens
→ Protein
08 - 4 slices smoked bacon
09 - 2 large eggs
→ Garnish
10 - Fresh chives, chopped
11 - Crushed red pepper flakes
# Method:
01 - Preheat skillet over medium heat. Cook bacon until crispy, approximately 5-7 minutes. Transfer to paper towel-lined plate.
02 - Lightly butter both sides of sourdough slices. Toast in separate skillet or toaster until golden brown.
03 - In small bowl, mash avocado with lemon juice, salt, and pepper until creamy.
04 - Spread mashed avocado evenly over toasted sourdough slices.
05 - Top each slice with mixed greens, tomato slices, and crispy bacon.
06 - Heat nonstick skillet over medium-low heat. Crack eggs into pan and cook sunny side up until whites set but yolks remain runny, approximately 3-4 minutes.
07 - Carefully slide one egg onto each stack.
08 - Garnish with chopped chives and red pepper flakes. Serve immediately.
