- 4 onion bagels - split and toasted
- 4 T. mayonnaise - divided
- 2 tsp. mustard - divided
- 1 avocado - peeled, seeded, and sliced thin
- 8 slices thick-cut bacon
- 1 tsp. olive oil - optional
- 4 eggs
After toasting the bagels, place each on a serving plate and spread 1 tablespoon of mayonnaise along with 1/2 teaspoon of your favorite mustard (I used a sweet-spicy variety) onto each bagel. Arrange avocado slices on one half of each bagel. Set aside.
In a large skillet, fry the bacon until your desired consistency has been reached. Briefly remove the bacon to paper towels to drain and then arrange 2 slices of bacon on top of the avocado slices that have been arranged on the bagels.
Heat the olive oil over medium heat in a skillet (or use some of the rendered bacon fat, if you prefer). Fry the eggs over medium or over hard, depending on your preferences. Over medium is messier, but oh-so-delicious when the slightly runny yolk spills over the bacon and avocado as you take bites of it. Good morning!
- Yields: 4 servings
- Preparation Time: 20 minutes