When we were growing up, my Mom struggled to get some breakfast in us before school. I’m not sure why, but I’ve never been one to eat a big morning meal. Usually these days, a couple of boiled eggs get me through the morning. Sometimes on Sunday morning, though, the mood strikes me for something a little more substantial. When I do eat a more ample morning meal, I’d have to say my favorite breakfast is some form of a sandwich.
This summer, I planted a large herb garden with thyme, basil, oregano, mint, dill, and rosemary. I’m not coming anywhere close to using the bumper crop of herbs, so I’m always scouting for ways to incorporate them into a recipe.
Last Sunday I was in the mood for a hearty breakfast. With an abundance of fresh basil in my garden, I decided to put together an open-faced breakfast sandwich with avocado, heirloom tomatoes, fresh basil, bacon, and a sunny side up egg.
I’m sure most everybody can find good quality, local tomatoes this summer and they really do make this sandwich. This breakfast screams summer with fresh tomatoes, basil, and avocado. Bacon and egg are “icing on the cake.”
Ingredients
1 tablespoon extra virgin olive oil
4 large eggs
salt and pepper
4 slices rustic whole grain bread
2 tablespoons butter, softened
2 avocados, thinly sliced
8 slices heirloom tomatoes
12 large basil leaves
8 slices bacon, cooked
Salt and pepper
Instructions
1. Heat olive oil in a large non-stick skillet over very low heat. Carefully crack eggs in skillet and let cook over low heat for 10 minutes or until whites are set and yolks are still soft.
2. Toast bread and spread with butter.
3. To assemble, evenly divide avocado slices and place on toast. Place two slices of tomato on avocado and top with 3 basil leaves. Place bacon slices over basil and top with egg. Season with salt and pepper and serve immediately.
https://southernboydishes.com/2014/08/08/avocado-toast-with-heirloom-tomatoes-basil-bacon-and-egg/You may also like:
Bill Harris
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This I could do for breakfast, lunch or dinner. Or all three. Perfect combination in my book!
I can see what we’re having for lunch this week. I’m picking one or two heirlooms a day and these open-faced sandwich will be a great way to appreciate them. Thanks Bill!
I never come close to using my herbs, either. It’s weird — in the summer, when they’re most abundant, I use them less often than I do in the winter. I guess I just cook different sorts of dishes. Anyway, this is a brilliant dish. Thanks.
these toasts like totally delicious.. definitely making this for breakfast tomorrow! and WOW that egg is perfect!!
I love open faced sandwiches, especially flavorful ones. I like that you chose to use basil and avocados.
I could enjoy this breakfast every morning. During the week I eat toast and cheese with coffee-BORING! This would be a great breakfast with my coffee,
Velva
Wow Bill this looks so crisp and perfect!!!! Amazing, and the bright light photography is so gorgeous.