Bacon, cheddar, egg, avocado, and tomato. As any brunch fan in the vicinity of Victoria, BC will tell you, it's the best breakfast sandwich ever made. Eat often.



1/2 lb extra-thick bacon

2 eggs, fried with broken yolks

4 aged cheddar cheese slices

4 slices rustic bread

2 tbsp Tuscan Herb infused oil

1 avocado, skin removed, pitted, sliced vertically

1 large tomato, sliced horizontally

Sea salt to taste


Heat oven to 400 degrees. Arrange bacon slices in a single layer on rimmed baking sheet lined with parchment for easy cleanup. Place in oven on middle rack for 10 to 15 minutes. Remove and place on paper towel to drain excess fat. For even crispier bacon, place a metal baking rack on the parchment-lined baking sheet, placing the bacon strips on the rack. Proceed with same cook time. 

For bread, drizzle with oil and place on baking sheet. You can use the same one without the parchment. Layer 2 slices of cheese on bread. Toast under the broiler until cheese starts to melt and bubble. 

Assemble with bacon, egg, avocado and tomato. Finish with a sprinkle of sea salt. Serve immediately.

SOURCE: The Olive Oil & Balsamic Vinegar Lover's Cookbook