Bacon, Egg and Avocado Sandwich – a delicious recipe with Bread, Cream Cheese, stalks Chives, Bacon, Egg, Tomato. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Toast the bread using your preferred method.
2
In a small bowl, combine the cream cheese and the chopped chives to create a spread.
3
Remove the bread from the toaster and spread the cream cheese on one side of each piece of bread.
4
Set bread on a plate, cream cheese side up.
5
Cook the bacon in a skillet over medium heat.
6
Remove bacon from skillet once crispy and let bacon drain on a plate lined with a paper towel.
7
Drain the pan and reserve about 1 tablespoon of drippings in the pan.
8
Cook the egg to your liking (fried or scrambled) in the same skillet and when its done to your liking place it on top of one piece of bread.
9
Layer the tomato and avocado on top of the egg.
10
Place the bacon on top and sprinkle with salt and pepper.
11
Top the sandwich with the other slice of bread and serve immediately.
12
Recipe adapted from Paula Deen.
179
kcal
Calories
14
g
Fat
3
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pieces Bread, 4 Tablespoons Cream Cheese, 2 stalks Chives, Chopped, 2 slices Bacon, and more.
Yes, Bacon, Egg and Avocado Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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