Fried Egg and Avocado Sandwich (Paula Deen) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
4 slices bacon |
2 tablespoons butter, room temperature |
4 slices wheat bread, toasted |
4 ounces cream cheese, room temperature |
1 teaspoon minced fresh parsley leaves |
1 teaspoon minced green onion |
1/8 teaspoon salt |
1/8 teaspoon ground black pepper |
2 large eggs |
4 slices tomato |
1/2 avocado, peeled, pitted, and sliced |
Directions:
1. In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
2. Spread butter over each side of bread. Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. Remove to serving plates.
3. In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.
4. In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately.
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