Zapisz My neighbor brought over fresh avocados one morning, and I found myself staring at them while the bacon sizzled in the pan—suddenly the idea of layering everything on toasted sourdough felt inevitable. There's something about that moment when simple ingredients demand to be together, when you realize breakfast doesn't have to be rushed or plain. This stack became my answer to those days when you want something that tastes indulgent but comes together faster than you'd expect. The runny yolk breaking over everything is the moment it all makes sense.
Last Sunday I made this for my partner who had been working early mornings all week, and watching their face light up when that golden yolk spilled across the plate felt like the whole thing was worth it. They said it tasted like a restaurant breakfast but better because it was home, and I think that's exactly what happened—we took classic diner vibes and made them ours. That's when I knew this wasn't just a recipe; it was a little moment we'd keep coming back to.
Ingredients
- Sourdough bread: Use a thick-cut slice so it has room to breathe when toasted and won't get soggy from the egg yolk.
- Unsalted butter: This lets you control the salt and keeps the toast tasting clean and rich without being heavy.
- Ripe avocado: The creamy texture is what makes this whole thing work—if it's not ripe, mash it anyway and add a squeeze of lemon juice to brighten it up.
- Lemon juice: A small but mighty detail that keeps the avocado from turning brown and adds a whisper of brightness.
- Salt and pepper: Don't skip seasoning the avocado; it wakes up the flavor.
- Medium tomato: Slice it thick enough to taste like tomato and thin enough that it doesn't overpower the other layers.
- Mixed greens: Arugula gives you a peppery bite, spinach is mild and earthy—use what speaks to you.
- Smoked bacon: The smokiness is non-negotiable for this dish, so choose bacon you'd actually want to eat on its own.
- Large eggs: Fresh eggs have yolks that hold their shape better when you crack them into the pan.
Instructions
- Get your bacon going:
- Heat a skillet over medium and lay the bacon in cold, so it renders slowly and gets crispier instead of just browning on the outside. Listen for the gentle sizzle—that's when you know it's happy, and it'll take about five to seven minutes to reach that perfect golden snap.
- Toast the sourdough:
- While bacon works, butter both sides of your bread generously and toast it in a separate skillet or use your toaster set to medium-high. You want it golden and crispy enough to hold up to everything that's coming, not charred.
- Prepare the avocado:
- Scoop it into a bowl and mash it with a fork until it's creamy but still has some texture—completely smooth feels sad. Add lemon juice, salt, and pepper, then taste it and adjust because this is your moment to make it perfect.
- Spread and layer:
- Divide the mashed avocado between both toast slices and spread it gently so you don't tear the bread. Layer the greens first, then tomato slices, then your crispy bacon on top of each one.
- Cook the eggs just right:
- Heat a nonstick skillet over medium-low—this is important because rushing the eggs ruins everything. Crack both eggs into the pan and let them cook slowly until the whites turn opaque but the yolks still jiggle when you shake the pan gently, about three to four minutes.
- Bring it all together:
- Slide one egg carefully onto each stack, letting that runny yolk settle right in the middle. Sprinkle with chives and red pepper flakes if you have them, then eat it right away while everything is still warm.
Zapisz There's a quiet satisfaction in biting into something warm and messy and delicious, where all the flavors you planned actually work together the way you hoped they would. This breakfast taught me that simple food cooked with attention tastes better than complicated food cooked carelessly, and now it's become the thing I make when I want to feel like I'm doing something right.
Why the Runny Yolk Matters
The moment that yolk breaks and spreads across the toast, it becomes a sauce that ties everything together—the richness of the avocado, the saltiness of the bacon, the brightness of the tomato and lemon. Without it, you have a good sandwich; with it, you have something that feels intentional and luxurious. It's the difference between eating breakfast and experiencing it.
Making It Your Own
This recipe is a foundation, not a rulebook, so feel free to play around with what you like. Some mornings I add a thin slice of cheese between the avocado and greens, other times I spread a little pesto on the toast before the avocado goes down. The structure stays the same, but your preferences matter more than following instructions perfectly.
Timing Tips & Tricks
The secret to everything finishing at the same time is starting your bacon first while you gather your other ingredients, then toasting bread while the bacon cooks, then doing your egg last. If you time it right, everything comes together in one beautiful moment instead of you standing around waiting.
- Prep your tomato and greens before you start cooking so you're not scrambling while bacon pops in the pan.
- If you're making this for two people, cook the eggs one at a time so they both finish with runny yolks, not one overcooked while you wait for the other.
- Have your plates ready and sitting nearby because this is not a dish that waits around—serve it the moment the egg lands on top.
Zapisz Make this when you want breakfast to feel like a small celebration instead of just fuel for the day. It's the kind of meal that reminds you why cooking for yourself matters.
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