Chef Sam Talbot Keeps It 100% Real With His Newest Cookbook

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.

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