Back in college, the single cure for an extreme hangover was a greasy breakfast sandwich. Nowadays my extreme hangover mornings aren't as common but I still have an intense love for breakfast sandwiches. But now as I age, grease catches up to you so I figured it was time to make my own breakfast sandwiches from scratch for a healthier (and still delicious) alternative.
Bacon, Avocado, and Egg Breakfast Sandwich
1 Frozen Bagel
1 Large Egg
1 Large Avocado
2 strips of Bacon
Sharp Cheddar Cheese
1 tbsp Butter
1 tsp Lemon Juice
Salt + Black Pepper
First things first: the bagels. Place your frozen bagels (I have many, thanks to Jeremy's Jewish family) in the cold oven, and then preheat to 350. Leave 'em in for approximately 12 minutes, or until it's to your liking. Mine were pre-sliced but you can always just slice them after if they come whole - Jeremy likes to freeze out bagels so they'll stay for much longer.
While all that bagel drama is going down in the oven, start frying up that bacon in a large skillet so you have room to spread them around so they aren't overlapping. There's no need to use oil since the bacon will produce enough natural oil by itself to fry up the strips. Noms. Once they're crisp to your liking, set them aside and leave a thin layer of bacon grease in the skillet.
Next, let's tackle the avocado. Cut the bad boy in half (around the center pit) and twist to open up the avocado. Slice the meat into squares and scoop out the squares into a bowl. Sprinkle some pepper and lemon juice into the bowl and then mash the avocado until it's smooth but still a little bit chunky.
Now it's time to...cut the cheese. But not like that. Actually, cut the cheddar cheese (or any type of cheese you're lovin') into thin slices. Set them aside with all your other prepared goodies.
Now let's go back to that bacon grease-filled skillet. I always save the eggs for last since they cool down the quickest and they are best eaten straight away. Break your large egg into the skillet and let it fry as it soaks in the bacon flavor and flip over once. If you'd rather avoid using the bacon fat, swap out for a little bit of butter. I prefer my yolk to be firm and my egg whites to be crisp, but if you like it to be runny you can just fry it until you're satisfied.
Take out your bagels from the oven now; handle with care since they'll be super hot and crisp. Load up with your bacon, fried egg, avocado, and cheddar cheese until your mouth is watering like crazy.