Ingredients
Scale
- 2 slices thick-cut sourdough bread
- 2 large eggs
- 2 strips bacon, cooked until crispy
- ¼ avocado, mashed
- 1 tbsp black garlic aioli (or regular aioli + pinch of black food coloring or activated charcoal)
- Pinch of flaky sea salt
- Freshly cracked black pepper
- 1 tsp unsalted butter
Instructions
- Toasted sourdough slices in a skillet over medium heat until golden and crisp.
- Mashed avocado on one slice, spread black garlic aioli on the other.
- In same skillet, melted butter and cracked eggs, fried sunny-side-up until whites set but yolks remain runny.
- Placed bacon on bottom bread slice, then topped with eggs and avocado slice.
- Pressed together gently and sliced diagonally.
- Sprinkled with flaky salt and pepper before serving.
Notes
- For dramatic effect, add a drizzle of black aioli across the plate or garnish with edible gold dust or charcoal flakes.
- For a non-dramatic version, skip food coloring—just use regular aioli and roasted garlic.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: American
- Diet: OVO-vegetarian (can be made pescatarian by swapping bacon for smoked salmon)
Nutrition
- Serving Size: 1 sandwich
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 265mg
