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Quick & Creamy Avocado Bacon Sandwich

Helen T. Patterson
A hearty, flavorful sandwich combining crispy bacon, creamy avocado, fresh tomatoes, melted mozzarella, and eggs on toasted bread with a pesto spread.
Packed with protein, fiber, and healthy fats, it’s a quick, satisfying option for breakfast, lunch, or meal prep.
Makes 4 sandwiches, ready in under 90 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Lunch
Cuisine American
Servings 4

Equipment

  • 1 large mixing bowl
  • 1 small bowl
  • 1 large resealable plastic bag
  • (1) Baking sheet
  • Aluminum foil (to line baking sheet)
  • 1 wire cooling rack (oven-safe)
  • Knife and cutting board
  • Frying pan or skillet
  • Oven

Ingredients
  

  • ½ cup pure maple syrup
  • ¼ cup brown sugar
  • 1 lb bacon
  • 2 medium tomatoes sliced
  • 2 ripe avocados ½ avocado per sandwich
  • 4 large eggs
  • 8 slices bread multigrain or sourdough recommended
  • 4 slices mozzarella cheese
  • ½ cup fresh pesto

Instructions
 

  • Prepare the Sweet Bacon Marinade: In a small mixing bowl, combine ½ cup of pure maple syrup with ¼ cup of brown sugar, stirring until the sugar dissolves into a smooth, sticky mixture.
    This combination will create a sweet glaze that caramelizes beautifully on the bacon, adding rich flavor and a hint of crunch.
    Set this bowl aside—you’ll use it to marinate the bacon next.
  • Marinate the Bacon: Take 1 pound of bacon and cut each slice in half.
    Separate the pieces carefully so they don’t stick together.
    Place all the bacon pieces into a large, resealable plastic bag.
    Pour the maple syrup and brown sugar mixture over the bacon, seal the bag tightly, and massage gently to ensure each piece is coated.
    Refrigerate the bacon for at least 1 hour.
    This allows the flavors to infuse, producing bacon that’s both savory and slightly sweet.
  • Preheat the Oven and Prepare Baking Sheet: When the bacon is almost ready to bake, preheat your oven to 400°F (200°C).
    Line a large baking sheet with aluminum foil to catch any drips and make cleanup easier.
    Place an oven-safe wire rack on top of the foil.
    This rack allows the bacon to cook evenly, keeping it crispy without sitting in grease.
  • Arrange Bacon for Baking: Remove the marinated bacon from the fridge.
    If desired, create a bacon weave by laying six small slices in one direction, then weaving six more slices perpendicular to create a lattice pattern.
    Repeat with the remaining pieces if you want multiple layers.
    Alternatively, you can lay the bacon strips flat on the rack.
    Ensure the pieces are evenly spaced for consistent cooking.
  • Bake the Bacon Until Crisp: Place the baking sheet with bacon in the preheated oven.
    Bake for 20 minutes or until it reaches your desired level of crispiness.
    Keep a close eye in the last few minutes, as the sugars in the marinade can caramelize quickly.
    Once done, remove the bacon from the oven and allow it to rest on a plate while you prepare the other ingredients.
    Leave the oven on for the next step.
  • Slice Tomatoes and Avocados: While the bacon is baking, wash and slice 2 medium tomatoes into even, thin slices.
    Cut 2 ripe avocados in half, remove the pits, and scoop out the flesh.
    Slice each half into thin slices for easy layering on the sandwich.
    The creamy avocado balances the crispy bacon and adds healthy monounsaturated fats.
  • Cook the Eggs to Perfection: Heat a skillet over medium heat and lightly grease with a small amount of butter or oil.
    Crack 4 large eggs into the skillet, cooking them to your preferred style—sunny-side-up, over-easy, or even scrambled.
    Season with a pinch of salt and pepper.
    Cooked properly, the yolks will remain creamy, creating a luscious texture when combined with the sandwich layers.
  • Toast Bread and Melt Cheese: Place 8 slices of bread on another baking sheet. On 4 slices, place 1 slice of mozzarella cheese on top.
    On the other 4 slices, spread a thin layer of ½ cup fresh pesto evenly.
    Bake in the preheated oven for about 5 minutes, just until the cheese begins to melt and the bread edges start to turn golden.
    This step adds flavor and a slightly crispy texture that complements the sandwich.
  • Assemble the Sandwich Layers: Start with a slice of bread topped with melted mozzarella.
    Layer tomato slices on top of the cheese, followed by crispy bacon.
    Add the cooked egg next, then place the avocado slices on top.
    Finish with a slice of pesto-covered bread to complete the sandwich.
    Press down gently so all layers hold together.
  • Serve and Enjoy Immediately: Slice each sandwich in half if desired, and serve warm.
    This sandwich is best enjoyed fresh, while the bacon is crispy, the cheese is melty, and the avocado is creamy.
    Pair it with a light salad, fresh fruit, or even a cup of coffee for a hearty breakfast, satisfying lunch, or quick brunch option.

Notes

  • Ensure your wire cooling rack is oven-safe. Nonstick-coated racks may warp under high heat, so metal racks are recommended for even bacon cooking.
  • Marinating the bacon for at least an hour enhances its flavor and caramelization. For a stronger taste, you can marinate overnight.
  • Use fresh, ripe avocados for creamy texture and mild flavor. Avoid overly soft or underripe ones to prevent mushy layers or lack of richness.
  • Whole-grain or sourdough bread works best as it holds the layers well and adds subtle nutty flavor. Other breads can be used depending on preference.
  • Cook eggs according to preference, but slightly runny yolks create a rich, cohesive texture when combined with creamy avocado and melted cheese.