Sourdough Avocado BLT Stack

Saturday mornings in my kitchen used to feel rushed until I stopped treating breakfast like a checkbox and started layering it like an actual meal. This sourdough avocado BLT with a runny egg arrived on a whim when I had bacon going, an avocado that needed eating, and absolutely no plan beyond "let's not waste this." Two bites in, I realized I'd accidentally created something that felt both indulgent and effortless, the kind of breakfast that makes you forget you have anywhere to be.

I made this for my roommate once when she came home from an early shift looking utterly defeated, and I watched her entire face change at the first bite. She didn't say much, just kept eating and somehow smiled without even moving her mouth. Breakfast food shouldn't make people emotional, but there's something about butter and runny yolk that bypasses logic entirely.

Ingredients

• Sourdough bread: Use slices thick enough to hold weight without falling apart, and genuinely good sourdough makes a difference because the tang plays against the creamy avocado.
• Unsalted butter: This goes for toasting the bread, and butter beats oil here because it creates that golden, almost nutty crust that sourdough deserves.
• Ripe avocado: Should yield gently to pressure but not be mushy; if it's too firm, mash it anyway and let the heat soften it, and the lemon juice keeps it from browning and adds brightness.
• Mixed greens: Peppery greens like arugula work better than mild ones because they stand up to everything else on the plate.
• Smoked bacon: Thick-cut holds up better than thin, and you want it genuinely crispy so it doesn't wilt under the warm egg.
• Large eggs: Room temperature eggs cook more gently and the yolk stays runny longer while the whites set.

Instructions

Get the bacon going:

Medium heat, patience, and about 5 to 7 minutes of listening to it sizzle. Once it's browned at the edges and smells irresistible, move it to a paper towel lined plate to stay crispy.

Toast the bread properly:

While bacon cooks, butter both sides of your sourdough and toast it until the outside is genuinely golden and crispy but the inside still has some give. A skillet gives you control over color better than a toaster.

Make the avocado spread:

Mash your avocado with lemon juice, salt, and pepper in a small bowl until it's mostly smooth with just a few small chunks left. Spread it generous and even across both pieces of warm sourdough.

Build the layers:

Start with greens over the avocado, add tomato slices, then distribute crispy bacon across both pieces. The order matters because the warm toast slightly wilts the greens, which is exactly what you want.

Cook the eggs with intention:

Medium low heat in a nonstick skillet, crack your eggs in, and watch them cook for about 3 to 4 minutes until the whites are fully set but the yolks still jiggle slightly when you shake the pan. Don't rush this part.

Bring it all together:

Carefully slide one cooked egg onto each stack, sprinkle chives and red pepper flakes if you have them, and serve it immediately while the toast is still warm.

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There's a specific moment, usually around the third bite when the yolk has broken and everything is getting a little messy on the plate, where this stops being breakfast and becomes something you actually want to linger over. That's the moment it earned permanent rotation status in my weekend cooking.

The Avocado Factor

Avocado is the reason this stack feels creamy instead of just stacked, and there's an entire science to getting it right that I learned through some pretty unappetizing trials. Timing matters because an avocado that's been sitting around browns fast, but one that's perfectly ripe and dressed with lemon juice the second it hits the bread stays beautiful and buttery. I've started buying avocados on purpose so they're ready when I want them, and somehow that one small act of planning makes the whole breakfast feel less chaotic.

Crispy Bacon as Architecture

Bacon doesn't just taste good on this stack, it actually holds everything in place and gives you something structurally satisfying to bite through. When it's cooked properly, it stays crispy even under the weight of the egg, which means each bite includes that texture contrast that makes breakfast memorable. I learned this the hard way by under-cooking bacon once, and watching it wilt into softness under the warm egg taught me that breakfast can be ruined by impatience.

Make It Your Own

The beauty of this stack is that it's genuinely a framework rather than a prescription, and I've made versions where I added a thin slice of sharp cheddar between the avocado and greens, or spread a little whole grain mustard under the bacon. Some mornings I use sourdough, other times I grab whatever good bread is around because the concept works with anything that can hold the weight.

• Vegetarian swap: Mushrooms crisped in butter and seasoned with salt and pepper replace bacon entirely and nobody misses it.
• Cheese addition: A thin slice of sharp cheddar or gruyere melts slightly from the warm egg and changes the whole flavor profile.
• Spread variation: Whole grain mustard, pesto, or even a little aioli under or over the avocado keeps things interesting on repeat rotations.

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This is the kind of breakfast that makes Saturday morning feel intentional instead of accidental, and honestly, that might matter more than the actual food. The next time you have good bread, ripe avocado, and bacon going, trust that this stack knows what it's doing.

Recipe FAQs

→ How do I achieve a runny yolk without overcooking the egg?

Cook eggs sunny side up on medium-low heat until the whites are set but yolks stay soft, usually about 3–4 minutes. Covering the pan can help cook whites evenly without firming yolk.

→ Can I make a vegetarian version of this stack?

Yes, substitute smoked bacon with plant-based bacon alternatives or crispy grilled mushrooms for a similar savory texture.

→ What type of bread works best for this stack?

Toasted sourdough is ideal for its sturdy texture and tangy flavor, holding up well under moist ingredients like avocado and egg.

→ How should I prepare the avocado for best results?

Mash the ripe avocado with a little lemon juice, salt, and pepper for a smooth, flavorful spread that complements the other layers.

→ Are there suggested garnishes to enhance flavor?

Fresh chopped chives and crushed red pepper flakes add mild oniony brightness and subtle heat without overwhelming other flavors.