Sourdough Avocado BLT Stack (Printable)

A flavorful stack of sourdough, avocado, bacon, tomato, greens, and a runny egg for a vibrant start.

# What You Need:

→ Bread & Spreads

01 - 2 large slices sourdough bread
02 - 1 tablespoon unsalted butter
03 - 1 ripe avocado
04 - 1 teaspoon lemon juice
05 - Salt and pepper to taste

→ Vegetables & Greens

06 - 1 medium tomato, sliced
07 - 1 cup mixed greens such as arugula or baby spinach

→ Bacon

08 - 4 slices smoked bacon

→ Eggs

09 - 2 large eggs

→ Garnish

10 - 2 tablespoons fresh chives, chopped
11 - 1/4 teaspoon crushed red pepper flakes

# How-To Steps:

01 - Preheat a skillet over medium heat. Add bacon and cook until crispy, approximately 5 to 7 minutes. Transfer to a paper towel-lined plate.
02 - While bacon cooks, lightly butter both sides of the sourdough slices. Toast in a separate skillet or toaster until golden brown.
03 - In a small bowl, mash avocado with lemon juice, salt, and pepper until desired consistency is reached.
04 - Spread mashed avocado evenly over the toasted sourdough slices.
05 - Layer each slice with mixed greens, tomato slices, and crispy bacon in that order.
06 - Heat a nonstick skillet over medium-low heat. Crack eggs into the pan and cook sunny side up until whites are set but yolks remain runny, approximately 3 to 4 minutes.
07 - Carefully slide one cooked egg onto each prepared stack.
08 - Garnish with chopped chives and red pepper flakes. Serve immediately while warm.

# Expert Suggestions:

01 -
  • It tastes like a fancy brunch but comes together faster than waiting in line at a café.
  • That moment when the runny yolk breaks and everything gets this silky, luxurious coating is pure breakfast magic.
  • You can have it on the table in 30 minutes, which means weekday mornings don't feel rushed anymore.
02 -
  • Don't cook your eggs on high heat expecting speed—medium-low is slower but gives you that runny yolk without overcooking the whites, which tastes chalky if you rush it.
  • Slice your tomato while your bacon's cooking and you'll stay on schedule, but more importantly, thicker slices hold their shape better than paper-thin ones.
03 -
  • Buy your avocado two days before you plan to make this and keep it on the counter—it'll be perfect ripe when you're ready, not mushy or hard.
  • Toast your bread while the bacon's still cooking instead of waiting until the end, so everything comes together warm and unified rather than in cool layers.
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