Sourdough Avocado BLT Stack

My roommate knocked on my bedroom door one Saturday morning with the smell of crispy bacon already wafting through the apartment, and I knew she was onto something good. She'd layered sourdough, avocado, and a perfectly runny egg with such casual confidence that I had to ask for the breakdown. Turns out, there's no magic here—just good ingredients treated with respect and a little patience to get that egg yolk exactly right. Now whenever I make this, I'm back in that kitchen watching her plate it up like she was born knowing how.

I made this for a friend who kept saying she wasn't a breakfast person, and she sat at my kitchen counter eating it while steam rose off the plate, completely quiet except for the occasional satisfied sigh. That's when it clicked for me that this isn't just a breakfast—it's the kind of thing that changes someone's mind about a meal they thought they didn't like.

Ingredients

• Sourdough bread: Two large slices give you enough structure to hold all the good stuff without falling apart, and the tang pairs perfectly with creamy avocado.
• Unsalted butter: Just a tablespoon for toasting, and it makes the bread golden in a way that packaged spreads never could.
• Ripe avocado: The one that yields slightly to thumb pressure is your target—not hard, not mushy.
• Lemon juice: A teaspoon keeps the avocado from browning and adds a brightness that makes everything pop.
• Salt and pepper: Season the avocado itself, not just the whole stack, so every bite has flavor.
• Medium tomato: Slice it thick so it doesn't get lost under the other layers, and pick one that actually smells like tomato.
• Mixed greens: Arugula and baby spinach work beautifully together—the peppery arugula stands up to the richness of the yolk.
• Smoked bacon: Four slices for two servings means you get real bacon flavor without overwhelming the other components.
• Large eggs: Two eggs, one per stack, and they should be fresh enough that the whites set cleanly while the yolk stays glossy.
• Fresh chives and red pepper flakes: Optional but honestly worth the five seconds it takes to add them.

Instructions

Get the bacon going:

Heat your skillet over medium and lay the bacon strips flat—they should sizzle right away. Let them cook for about five to seven minutes, flipping once, until they're the shade of brown you actually want to eat, then transfer them to paper towels to drain.

Toast the bread:

While bacon's cooking, butter both sides of your sourdough slices and get them into another skillet or toaster. You want golden brown with a little crunch, not pale and floppy.

Make the avocado spread:

Scoop your ripe avocado into a small bowl, mash it with a fork until it's mostly smooth with a few small chunks still visible, then add lemon juice, salt, and pepper. Taste it—this is the base flavor for everything else.

Build the foundation:

Spread that avocado mixture over both pieces of warm toast, pushing it right to the edges. It should be thick enough that you can't see the bread underneath.

Layer it up:

Top each slice with a small handful of mixed greens, then your tomato slices, then two pieces of that crispy bacon. The order matters because you want each layer to contribute something different.

Cook the eggs:

Lower your heat to medium-low and crack both eggs into a nonstick skillet with a tiny bit of butter. Let them cook for three to four minutes—you're listening for the sizzle to quiet down and the whites to go from clear to opaque. The yolk should still jiggle slightly when you shake the pan.

The big moment:

Use a spatula to carefully slide one runny egg onto each stack. The yolk should break slightly as it settles onto the toast, creating a small golden puddle.

Final touches:

Scatter chopped chives and a pinch of red pepper flakes over the top if you're using them. Serve immediately while everything is still warm.

Save

There's something almost meditative about sliding that perfectly cooked egg onto your stack and watching the yolk settle into all the nooks and crannies. It's the moment the whole thing becomes more than separate ingredients—it becomes breakfast worth waking up for.

The Art of the Runny Yolk

Getting that egg yolk to stay runny while the whites set completely is less about timing and more about temperature control. Medium-low heat is your friend here because it gives you a window to work with instead of a split-second panic moment. I learned this the hard way after breaking four yolks in a row trying to rush the process, and now I just sit there for those three minutes and let the pan do its thing while I pour my coffee.

Why Sourdough Matters

Plain white toast would work, sure, but sourdough brings a slight tang and a sturdier crumb that doesn't get soggy the instant the warm yolk touches it. The fermentation in sourdough also makes it easier to digest, which is a nice bonus when you're eating this as an actual meal and not just a quick bite. I've tried this with regular sandwich bread and it's fine, but sourdough is where this stack really sings.

Making It Your Own

The beauty of a stack like this is that it's flexible enough to roll with what you have on hand or what you're craving. Swap the mixed greens for just spinach if that's what's in your crisper, or add a slice of cheese if you want richness, or spread a little pesto under the avocado if you're feeling fancy. The structure stays solid as long as you keep the crispy and creamy elements balanced.

• A vegetarian bacon substitute works surprisingly well and cooks in about the same time as the real thing.
• If your tomato is watery, seed it slightly or use a really ripe one that's more flavorful and less juicy.
• Keep a spatula nearby when that egg is cooking so you're not scrambling to find one when it's ready.

Save

This is the kind of breakfast that makes a regular Saturday feel like something worth celebrating. Make it for yourself on a quiet morning or for someone else and watch their face when they taste it.

Recipe FAQ

→ How can I keep the avocado from browning?

Mashing avocado with lemon juice helps prevent browning by slowing oxidation. Serve immediately for best freshness.

→ What is the best way to cook the eggs for a runny yolk?

Cook eggs sunny side up over medium-low heat until whites are set but yolks remain soft, about 3-4 minutes.

→ Can I make this dish vegetarian?

Yes, substitute smoked bacon with plant-based bacon alternatives without compromising flavor or texture.

→ How should I toast the sourdough bread?

Butter each slice lightly and toast in a skillet or toaster until golden and crisp for a sturdy base.

→ What garnishes work well with this stack?

Chopped fresh chives and crushed red pepper flakes add fresh aroma and gentle heat to complement the flavors.