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1
Prepare the bacon: Place rack in center of oven and preheat to 400 F. Line a large rimmed baking sheet with foil, then place an oven-proof baking or cooking rack on top.
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2
Arrange bacon slices in a single layer on the rack.
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3
Bake bacon for 10-15 minutes, until crisp.
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4
Once cooked, carefully remove pan from oven, set bacon between two paper towels and pat dry.
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5
Set aside.
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6
Hard boil the eggs: In a small pot, bring just enough water to cover the eggs to a gentle boil.
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7
Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon.
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8
Bring water to a low, rumbling boil, then let them cook for 9 minutes.
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9
A few minutes before the eggs are finished cooking, prepare an ice bath.
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10
When they are done, remove the eggs from the boiling water and plunge into the cold water.
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11
Let them rest a few minutes, then tap the eggs with the back of a spoon to crack them (this will make peeling easier).
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12
Return them to the ice water to cool completely.
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13
Peel the eggs, then cut them in half.
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14
Discard the yolks from three whole eggs (six halves), so that you have two whole eggs and three with egg whites only.
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15
Of course you can use those extra yolks for another purpose instead of discarding them!
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16
Roughly chop the remaining eggs and yolks and place them into a large mixing bowl.
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17
Halve and pit the avocados, then with your knife, gently make a criss-cross pattern to divide the flesh into squares.
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18
Scoop the flesh into the mixing bowl, leaving the avocado in chunks.
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19
Add the chopped green onions, Greek yogurt, lemon juice, mustard, salt, pepper, and cayenne to the bowl, then combine with a fork, leaving the eggs and avocado chunky.
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20
Toast the bread using your preferred method, then assemble the sandwiches with bacon, the avocado egg salad, sliced tomatoes and spinach.
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21
Enjoy immediately.
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22
Recipe adapted from Two Peas and Their Pod.
