Bacon, Egg, and Avocado Sandwich

Makes 2 open-face sandwiches.


2  slices  sourdough bread, whole grain preferred
1  ripe avocado, thinly sliced
4  slices  tomato
4  strips  bacon, cooked
2  fried eggs

Fry bacon to desired crispness; set aside. Reserve bacon grease in the pan. Slice tomato and avocado. Set aside.

Butter both sides of bread. Place on a griddle and lightly fry on one side. Turn and fry on the other side until golden. Meanwhile, fry two eggs in the bacon grease left in the pan, easy-over.

On the lightly grilled side of the bread, lay two strips of bacon on each slice.  Then place half the avocado slices and two tomato slices on top. Place the fried egg on top and serve.