Sourdough Avocado BLT Stack (Printable Version)

Layered sourdough with avocado, bacon, tomatoes, greens, topped by a runny egg for a hearty start.

# What You Need:

→ Bread & Spreads

01 - 2 large slices sourdough bread
02 - 1 tablespoon unsalted butter
03 - 1 ripe avocado
04 - 1 teaspoon lemon juice
05 - Salt and pepper to taste

→ Vegetables & Greens

06 - 1 medium tomato, sliced
07 - 1 cup mixed greens

→ Bacon

08 - 4 slices smoked bacon

→ Eggs

09 - 2 large eggs

→ Garnish

10 - Fresh chives, chopped
11 - Crushed red pepper flakes

# Step-by-Step:

01 - Preheat a skillet over medium heat. Add bacon and cook until crispy, approximately 5 to 7 minutes. Transfer to a paper towel-lined plate.
02 - While bacon cooks, lightly butter both sides of sourdough slices. Toast in a separate skillet or toaster until golden brown.
03 - In a small bowl, mash avocado with lemon juice, salt, and pepper until desired consistency is reached.
04 - Spread mashed avocado evenly over both toasted sourdough slices.
05 - Layer each slice with mixed greens, tomato slices, and crispy bacon strips.
06 - Heat a nonstick skillet over medium-low heat. Crack eggs into the pan and cook sunny side up until whites are set but yolks remain runny, approximately 3 to 4 minutes.
07 - Carefully slide one egg onto each prepared stack.
08 - Top with chopped fresh chives and red pepper flakes if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • It comes together in 30 minutes but tastes like you spent your whole morning in the kitchen.
  • The runny yolk acts like a sauce that brings every layer together, making each bite feel intentional.
  • You can easily swap bacon for plant-based alternatives without losing any of the satisfaction.
02 -
  • The avocado must be perfectly ripe or this entire thing suffers; too firm and it won't spread, too soft and it becomes mush that overwhelms the other flavors.
  • Cook that egg on medium-low heat or the bottom will brown before the whites set, ruining the clean appearance and the temperature balance of the stack.
  • Assemble everything in the order listed because sourdough begins absorbing moisture immediately, and you want the yolk to do that job for you instead.
03 -
  • Cook your bacon the night before and reheat it for 30 seconds in the skillet just before assembly; it frees up your stove space and prevents breakfast from becoming a juggling act.
  • Crack your eggs into a small cup first if you're nervous about shells, then slide them into the hot pan; this gives you control and confidence when everything else is timing-sensitive.
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