Fried Egg BLT with Harissa & Avocado
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 5 min |
| Source | Minnesota Monthly |
| Yield / serves | 2 sandwiches |
| Rating | Yummy! |
This is not exactly a "white glove" type of sandwich... That's probably why it is so good.
Ingredients
- 4 slices bacon
- 1/2 ripe avocado, pitted, removed from its skin, and smashed in a bowl with a pinch of salt
- 2 t harissa
- 2 T mayonnaise
- 1 T olive oil
- 2 large eggs
- 4 slices of good bread (preferably thin slices of a rustic, chewy loaf)
- Gruyere cheese, grated
- leaf lettuce
- ripe tomato, sliced (optional)
Preparation
Cook the bacon to desired crispiness. I'm not a fan of microwaved bacon. It's a million times better fried slowly in a skillet or baked on a rack in a 375-degree F oven. However you prepare it, when the bacon is done, keep it warm while you pull together the rest of the sandwich.
Toast the bread. Combine the mayo and harissa. Spread two slices of toast with harissa-mayo, then top with Gruyere. Spread the avocado mixture on the other two slices.
Preheat broiler.
Heat the olive oil over medium heat in a large nonstick skillet. Fry the eggs to desired doneness—I like them over-easy for this sandwich so there's a bit of runny yolk to pull things together (as in put it completely over-the-top).
While you fry the eggs, run the two Gruyere-topped slices of toast under the broiler for a minute or two to melt the cheese.
To assemble the sandwich: Lay out all four pieces of toast. Top the cheese slices with lettuce, then tomato (add a little sprinkle of salt & pepper), then bacon, then fried egg. Press avocado toast slices on top. Serve!
