Warm Bacon, Avocado, and Comté on Toasted Rustic Bread
Mmm. Warm avocado with thick-cut bacon is enough to make all of us happy, but adding the Comte puts the cherry on top. The texture of this world-famous cheese—French, of course, and closely related to Gruyere—can vary from silky smooth to almost as crystalline as a hard, aged Parmesan. The hint of lemon makes it come alive, and the egg just tops off the triumph of this dish.
Hands-on: 15 minutes
Total: 15 minutes
Serving Size: 2
- 4 hormone-and-nitrate-free thick-cut bacon slices
- 4 thick rustic white bread slices, toasted and warm
- 2 tbs mayonnaise
- 4 (1/4-inch-thick) heirloom tomato slices
- 1 ripe avocado, cut into slices
- 4 crisp baby romaine lettuce leaves, soaked in ice water and drained
- 2 tsp unsalted butter
- 2 large eggs
- 4 (1/2 oz) Comté cheese slices
- 2 tsp lemon zest (from 1 lemon)
1. Place the bacon slices in a skillet over medium. Cook, turning occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels to drain.
2. Spread each of 2 toasted bread slices with 1 tablespoon mayonnaise. Layer each with 2 bacon slices, 2 tomato slices, half of the avocado slices, and 2 lettuce leaves.
3. Melt the butter in a nonstick skillet over medium. Add 1 egg, and cook until crisp around the edges, about 2 minutes per side. (the yolk should still be very runny.) Slide the egg onto the lettuce of 1 sandwich. Repeat with the remaining egg. Top each egg with 2 Comté slices, sprinkle with the zest, and cover with 1 toasted bread slice.
Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.