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Fried Egg and Avocado Sandwich

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

  • 4 slices bacon
  • 2 tablespoons room temperature butter
  • 4 slices toasted wheat bread
  • 4 oz room temperature cream cheese
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced green onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 large eggs
  • 4 slices tomato
  • 1/2 peeled, pitted, and sliced avocado

Directions

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.

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.

In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.

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.