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Fried Egg Avocado Sandwich

Hearty egg and creamy avocado come together for an extra-special breakfast treat.

4 slices Mrs Baird’s® Whole Grain Wheat bread, toasted

4 slices bacon

2 tablespoons butter, room temperature

4 ounces cream cheese, room temperature

1 teaspoon minced fresh parsley leaves

1 teaspoon minced green onion

1/8 teaspoon salt

1/8 teaspoon ground black pepper

2 large eggs

4 slices tomato

1/2 avocado, peeled, pitted, and sliced

In a small skillet, cook bacon over medium-high heat until crispy.
Remove from pan and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
Spread butter over each side of bread.
Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side.
Remove to serving plates.
In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.
In same small skillet, fry the eggs in reserved bacon grease over medium-low heat.
Crack the yolks and flip.
Place each egg on top of 2 slices of toast.
Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately.