Save The Saturday morning tradition started by accident. I was trying to clean out the fridge before grocery day, and somehow the random collection of ingredients transformed into something my roommate still talks about three years later. Now every weekend, that same combination of crispy bacon, creamy avocado, and perfectly melted cheese gets requested like clockwork.
Last winter, my brother was visiting during a snowstorm and I made these sandwiches for lunch. He sat at the kitchen table watching the snow fall, took one bite, and declared this was exactly what Sunday mornings should always taste like. Now he texts me every time he makes them himself, usually with some variation about how he finally got the egg perfectly runny.
Ingredients
- Thick-cut bread: Sourdough, brioche, or hearty whole wheat will hold up better than flimsy slices when loaded with all these toppings
- Butter or olive oil: For getting that golden crunch on the bread that keeps everything from getting soggy
- Bacon: Turkey bacon works just as well if you are avoiding pork, just cook it until extra crispy
- Large eggs: Room temperature eggs will cook more evenly and give you better control over the yolk
- Cheddar cheese: Swiss or American melt beautifully too, but cheddar adds that sharp bite that cuts through the richness
- Ripe avocado: Should yield slightly to gentle pressure but not feel mushy
- Tomato and greens: Optional but add a fresh contrast to all the warm, creamy elements
- Salt and pepper: Freshly ground black pepper makes a huge difference here
Instructions
- Crisp the bacon:
- Cook in a skillet over medium heat until the fat renders and the edges curl, about 5 to 6 minutes. Transfer to paper towels to drain while you prep everything else.
- Toast your bread:
- Wipe out the skillet and melt half the butter, then add bread slices and cook until golden brown, about 2 minutes per side. The bread should be firm enough to support all the fillings without falling apart.
- Fry the eggs:
- Add the remaining butter to the skillet and crack in your eggs, cooking until the whites are set but the yolks are still runny if you prefer. Season with salt and pepper as they cook.
- Build your foundation:
- Place a slice of cheese on two pieces of warm toast so it starts melting, then layer on bacon, avocado slices, tomato, and greens.
- Crown your creation:
- Top each stack with a hot egg and the second piece of toast, then press down gently to help everything settle together.
Save These sandwiches became my go-to for recovering friends after late nights out. Something about the combination of warm, salty, creamy elements just hits differently when you need comfort food the most. My friend Sarah still says the one I made her during her breakup recovery week was the turning point.
Make It Yours
Skip the bacon for a vegetarian version and sauté some mushrooms or add a veggie sausage patty instead. You can swap in gluten-free bread without losing any of the satisfaction, and a smear of pesto or drizzle of hot sauce takes it in a completely different direction.
Timing Secrets
The trick is having everything ready before the eggs hit the pan because they wait for no one. I prep all my toppings and toast the bread first, then fry the eggs last so everything comes together at the perfect temperature.
Serving Ideas
A strong cup of coffee or fresh orange juice cuts through the richness beautifully. Sometimes I serve these with a simple fruit salad on the side to balance out the heavy, savory elements.
- Cut the sandwich in half before serving if you want a more manageable portion
- Wrap the bottom half in parchment paper if you are eating on the go
- Leftovers do not store well, so enjoy immediately
Save There is something deeply satisfying about breakfast you can eat with your hands, especially one that feels like such a treat without taking all morning to make.
Recipe FAQs
- → Can I make this sandwich vegetarian?
Absolutely. Simply omit the bacon and replace it with sautéed mushrooms, a veggie sausage patty, or even extra avocado and cheese for protein. The sandwich remains just as satisfying and flavorful.
- → What's the best bread for this sandwich?
Thick-cut breads like sourdough, whole wheat, or brioche work beautifully because they hold up well to the hearty fillings without getting soggy. The bread needs enough structure to support all those delicious layers.
- → How do I prevent the bread from getting soggy?
Toast your bread until golden brown on both sides before assembling. Also, consider placing the cheese directly on the hot toast so it melts and creates a slight barrier. Patting cooked bacon dry with paper towels helps remove excess grease.
- → Can I meal prep these sandwiches?
These are best enjoyed fresh, but you can prep components ahead. Cook and store bacon in the refrigerator, slice your avocado, and have cheese ready. Toast bread and fry eggs just before assembling for optimal texture and flavor.
- → What egg style works best?
It depends on your preference. Sunny side up or over-easy eggs create a rich, runny yolk that acts as a sauce. Scrambled eggs work if you prefer uniform texture, while over-medium gives you a slightly set yolk without the mess.
- → How can I add more flavor?
Try spreading pesto or your favorite hot sauce on the toast before layering. Add fresh herbs like basil or cilantro, or try different cheeses like Swiss or pepper jack. A splash of hot sauce on the egg adds wonderful kick.