Jesse’s Favorite Egg, California Avocado and Bacon Sandwich

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Serves: 12
24    slices whole grain bread
3/4  cup  mayonnaise
24    thick slices of heirloom tomato
  As needed  Salt
  As needed  Pepper
24    each slices of thick cut bacon, cooked crisp
24    each large eggs
1 1/2  cups  baby arugula (about 12 leaves per sandwich)
  each large ripe California Avocados, diced, slightly mashed

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Spread one piece of bread with 1 Tbsp. mayonnaise.
  2. Top with 2 thick slices of Heirloom tomato.
  3. Sprinkle with salt and pepper as desired. (optional)
  4. Top with crisp bacon
  5. Cook eggs as ordered in bacon fat, place on top the bacon.
  6. Top with arugula.
  7. Spread the second slice of bread with the chunky Fresh California Avocado (1/3 Cup)
  8. Top the sandwich with the bread/avocado slice.
  9. Cut in half.

* A large avocado weighs about 8 oz. as purchased.

Jesse Cool

Chef Jesse Cool, Flea Street Cafe in Menlo Park, CA

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