Bacon & Avocado Scrambled Egg Sandwich
Iced Latte
Start your morning right with this ultimate open-faced breakfast sandwich. Crispy bacon, fluffy folded eggs, and fresh avocado sit atop toasted rustic bread, paired perfectly with a refreshing homemade iced latte.
This open-faced sandwich is a masterclass in texture and high-quality fats. Combining the richness of perfectly gently-folded pasteurized eggs with the salty crunch of rendered bacon and the buttery smoothness of fresh avocado, it’s a cafe-quality breakfast you can easily build at home. Paired with a freshly pulled iced latte, this meal balances savory indulgence with a cool, caffeinated lift.
Ingredients
- 1 slice rustic bread
- 3 pasteurized eggs
- 1 splash milk
- 3 strips bacon
- 0.5 avocado
- 1 tbsp cooking oil
- 1 cup ice cubes
- 1 cup cold milk
- 1 shot espresso
- to taste black pepper
- to taste sea salt
- to taste chili powder
Instructions
- 1Prepare the bread
Place the bread slices onto a wire cooling rack and lightly spray them with cooking oil to enhance their crispiness before toasting.
Tip: A light, even mist of oil helps seasonings adhere better to the bread. - 2Toast the bread
Slide the wire rack with the oiled bread into an oven preheated to 180 degrees Celsius. Bake for about 5 minutes until the outside achieves a beautifully crispy texture.
Tip: Using a wire rack instead of a flat baking sheet allows hot air to circulate underneath, ensuring both sides crisp up evenly. - 3Add milk to the eggs
Crack three pasteurized eggs into a glass jug or measuring cup. Pour in a splash of milk to give the egg mixture a richer flavor and softer consistency.
Tip: Adding a little milk adds extra moisture and helps create steam during cooking, which results in creamier scrambled eggs. - 4Season and blend
Season the eggs and milk with a dash of black pepper and a pinch of salt. Use a frother tool or a small whisk to thoroughly mix everything together until the yolks and whites are fully combined.
Tip: Beating the eggs very well incorporates air into the mixture, making them puff up much lighter and fluffier in the pan. - 5Pour into the heated pan
Heat a dark non-stick frying pan with a small drizzle of oil over medium heat. Once the pan is gently heated, pour the blended yellow egg mixture smoothly into the center.
Tip: Avoid letting the pan get smoking hot; gentle heat is the secret to keeping scrambled eggs perfectly tender without browning. - 6Scramble the eggs
As the edges and bottom begin to set, use a spatula to gently push the egg mixture back and forth. Continue folding until they are cooked to your liking, then remove from heat and divide into two portions.
Tip: Remove the pan from the heat slightly before the eggs look entirely finished, as residual heat will continue to cook them. - 7Fry the bacon strips
Place strips of bacon into a hot pan and fry them until they are thoroughly cooked and their surfaces appear browned and crispy, with excess fat rendered out.
Tip: Fry over medium heat to let the fat render out slowly without burning the bacon. - 8Assemble the bacon on bread
Use metal tongs to carefully transfer the freshly cooked, crispy bacon strips onto the toasted bread slices arranged on a dark plate.
Tip: Arrange the bacon evenly across the bread surface to create a stable base for the next layers. - 9Add scrambled eggs
Spoon a generous portion of the cooked, folded scrambled eggs directly on top of the bacon layer on each piece of bread.
Tip: Keep the eggs fluffy and moist so they add a creamy texture to the sandwich. - 10Slice the fresh avocado
Cut a peeled avocado half right before serving to prevent oxidation, using a sharp knife to slice it into thin, even strips on a wooden cutting board.
Tip: Cutting the avocado just before assembling keeps its vibrant green color bright and fresh. - 11Season the sandwich
Grind fresh black pepper and sprinkle sea salt and a pinch of chili powder over the freshly sliced avocado to complete the sandwich assembly.
Tip: Season just before serving to keep the spices crisp and aromatic. - 12Pour milk for the iced latte
Fill a tall clear glass with ice cubes and pour in fresh milk to create the base for the iced latte.
Tip: Use cold milk and plenty of ice so the drink stays chilled when the hot espresso is added. - 13Extract the espresso shot
Operate the espresso machine to extract a rich, dark shot of liquid espresso into a small clear glass cup.
Tip: Ensure your portafilter is tamped evenly for an optimal extraction and rich crema. - 14Complete the iced latte
Slowly pour the freshly brewed espresso over the cold iced milk to create a layered, beautiful iced latte.
Tip: Pour gently over an ice cube or down the side of the glass for a striking layered effect.
