These days I’m all about keeping it simple, but delicious. That’s why this open faced sandwich is my favorite because it’s both of those things! This is another recipe that I could eat at anytime throughout the day. It’s filling, light, refreshing and by keeping it open faced you are cutting carbs if that’s your thing.
I always keep tomatoes, eggs and bacon in the house, but we aren’t big bread eaters unless we are making sandwiches like these. If you have seen some of my other posts you know that I talk a lot about good quality ingredients. It is important to go all out on a really yummy bread for this recipe since it’s the vessel that holds this masterpiece together. We usually grab some fresh bakery bread for these sandwiches and the one pictured here is from our favorite local bakery. I really like their multigrain bread because it is super sturdy and can hold up to the avocado, egg yolk and juicy tomatoes.
There are so many textures going on in this sandwich which I enjoy because it keeps things interesting. The slightly toasted bread, creamy avocado, crunchy bacon, juicy tomatoes, and silky egg yolk…see…SO MANY TEXTURES! The most important part here is the Sunny Side Up Egg…you need to cook it on the stovetop first then slide it into the oven to finish for a beautiful egg. If Sunny Side Up isn’t your favorite…you could scramble or even poach an egg and this sandwich would still be a winner. Now, I hope you enjoy this recipe and find it as satisfying as we do!
Avocado Breakfast Open Faced Sandwich
Ingredients:
- Sliced sandwich bread; lightly toasted (I use good quality bakery bread, I used multigrain)
- Half an avocado, smashed
- 3 slices of cooked bacon
- 1 tomato, thick sliced
- 1 egg, cooked Sunny Side Up
- Parsley for garnish
Directions:
- Top bread slice with mashed avocado.
- Lay bacon on top of avocado.
- Put two thick slices of tomato on top of bacon.
- Carefully place egg on top of tomatoes (you don’t want the yolk to break yet!)
- Top with parsley.
- Enjoy!
A Slice Of My Life 