Save There's something about standing in front of the stove on a Saturday morning, bacon sizzling in the pan, that just feels right. I used to think breakfast sandwiches were only good from a drive-through window until I started making them at home with real ingredients I could see and taste. The first time I stacked everything together, avocado sliding against warm egg yolk, cheese melting into toasted sourdough, I realized I'd been missing out. Now it's my go-to when I want something filling but don't want to spend all morning in the kitchen. It's messy, it's satisfying, and it never gets old.
I made this for my brother once after he crashed on my couch following a late night, and he didn't say a word until he finished the whole thing. Then he just looked at me and asked if I could make another. That's when I knew this wasn't just another breakfast, it was the kind of meal that makes people stop scrolling on their phones and actually pay attention. I've made it for friends, for myself on rough mornings, and even for a date who showed up hungry and unimpressed until the sandwich arrived. It wins people over without trying too hard.
Ingredients
- Thick-cut bread: Sourdough holds up to all the toppings without falling apart, and toasting it with butter makes the edges crispy while keeping the center soft.
- Bacon: Cook it until it's actually crispy, not chewy, because that crunch is half the reason this sandwich works.
- Eggs: I like mine over-easy so the yolk breaks when I bite in, but scrambled works if you're eating on the go.
- Cheddar cheese: Sharp cheddar adds flavor, but American melts faster if you want that classic diner vibe.
- Avocado: Use a ripe one, it should give slightly when you press it, and slice it thick so you can actually taste it.
- Tomato and greens: Optional, but they add freshness and keep the sandwich from feeling too heavy.
- Butter: Don't skip this for toasting the bread, it makes all the difference in flavor and texture.
- Salt and pepper: Season the eggs while they cook, not after, so the flavor gets into them instead of sitting on top.
Instructions
- Crisp the bacon:
- Lay the strips flat in a cold skillet, then turn the heat to medium and let them cook slowly so the fat renders and they get evenly crispy. Drain them on paper towels so they don't make the bread soggy later.
- Toast the bread:
- Wipe out most of the bacon grease, melt butter in the same pan, and toast each slice until golden brown on both sides. The butter should soak in a little and create crispy edges.
- Fry the eggs:
- Add a bit more butter if the pan looks dry, crack the eggs in gently, and cook them however you like them. I go for over-easy so the yolk stays runny, but you do you.
- Melt the cheese:
- While the eggs cook, lay a slice of cheese on two of the toasted bread pieces so the warmth starts melting it. This makes sure it sticks to everything instead of sliding off.
- Build the layers:
- Start with the cheese-covered bread, add bacon, avocado slices, tomato, and greens if you're using them. Stack with intention so every bite gets a little of everything.
- Top and serve:
- Set the cooked egg on top of the stack, crown it with the other slice of toast, and press down gently. Cut it in half if you want, or just grab it and dig in.
Save One morning I made this sandwich and took it outside to eat on the porch, and the smell alone made my neighbor lean over the fence to ask what I was cooking. We ended up talking for twenty minutes, and I think I've made this sandwich for half the block since then. It's the kind of food that makes people curious, that starts conversations, and that sticks in your memory not because it's fancy but because it's exactly what you want when you're hungry. Food doesn't have to be complicated to matter.
How to Pick Your Bread
I've tried this sandwich on everything from bagels to English muffins, and the bread really does change the experience. Sourdough has that tangy chew that holds up to the yolk and avocado without turning mushy. Brioche is softer and a little sweet, which works if you like contrast with the salty bacon. Whole wheat feels hearty and virtuous, though honestly I go for sourdough every time. Just make sure whatever you pick is thick enough to toast well and sturdy enough to hold all the layers without falling apart in your hands.
Vegetarian Swap Ideas
If you're skipping the bacon, don't just leave a gap, replace it with something that has texture and flavor. Sautéed mushrooms with a little garlic and thyme give you that savory umami hit, and they hold up well in the stack. A veggie sausage patty works too, especially if you crisp it up in the pan. I've even used roasted red peppers and a smear of pesto, which sounds fancy but takes no extra time. The key is making sure you're still getting contrast and richness, not just a bunch of soft ingredients piled together.
Make It Your Own
This sandwich is a template, not a rule. I've added hot sauce, swapped cheddar for pepper jack, used turkey bacon when that's what I had, and thrown in leftover caramelized onions more than once. Sometimes I scramble the eggs with a little cream if I'm feeling fancy, or I skip the greens entirely if I'm too hungry to care about vegetables. The point is to make something that tastes good to you, not to follow someone else's idea of the perfect breakfast.
- Try a smear of Dijon mustard or sriracha mayo for extra kick.
- Add a hash brown patty inside for extra crunch and carbs.
- Use leftover roasted vegetables if you have them, they add flavor without extra work.
Save This sandwich has become one of those things I make without thinking, the kind of recipe that doesn't need a list anymore because I just know it. I hope it becomes that for you too, something easy and satisfying that makes your mornings feel a little more intentional.
Questions & Answers
- → What type of bread works best for this sandwich?
Thick-cut bread varieties like sourdough, whole wheat, or brioche are ideal. They provide structure to support the toppings and toast to a satisfying crunch. Gluten-free options work well if needed.
- → How do I cook the egg to my preference?
You can prepare eggs sunny side up, over-easy, or scrambled depending on your taste. Sunny side up and over-easy create a runny yolk that adds creaminess, while scrambled eggs mix throughout the sandwich for even distribution.
- → Can I make this sandwich vegetarian?
Absolutely. Omit the bacon and replace it with sautéed mushrooms, a veggie sausage patty, or additional avocado slices. The remaining components provide plenty of protein and flavor for a satisfying meal.
- → How do I prevent the sandwich from getting soggy?
Toast the bread thoroughly to create a moisture barrier. Avoid adding wet ingredients directly to the toasted surface; instead, layer the cheese first as it helps protect the bread. Drain cooked bacon well on paper towels.
- → What beverages pair well with this sandwich?
Fresh orange juice complements the savory flavors beautifully, while a strong coffee or espresso works perfectly for a traditional breakfast pairing. Iced tea or smoothies are excellent alternatives.
- → Can I prepare components ahead of time?
Cook bacon and toast bread in advance, storing them in airtight containers. Slice avocado just before assembly to prevent browning. Eggs are best cooked fresh, but you can fry them while toasting bread for efficient timing.