Jesse's Favorite Egg, Avocado and Bacon Sandwich

Tara Fitzpatrick

YIELD: 12

24 slices whole grain bread
¾ cup mayonnaise
24 thick slices heirloom tomato
salt and pepper, as needed
24 slices thick-cut bacon, cooked crisp
24 large eggs
1 ½ cups baby arugula (about 12 leaves per sandwich)
6 large ripe California avocados, diced, slightly mashed

1. Per order: Spread one piece of bread with 1 Tbsp. mayonnaise.

2. Top with 2 thick slices of tomato.

3. Sprinkle with salt and pepper, as desired.

4. Top with crisp bacon.

5. Cook eggs as ordered in bacon fat; place on top of bacon.

6. Top with arugula.

7. Spread second slice of bread with the chunky avocado (⅓ cup)

8. Top sandwich with bread/avocado slice.

9. Cut in half.

Recipe: California Avocado Commission