BLT with Egg and Avocado

• 1 Chabaso Classic Ciabatta Sandwich Roll, cut in half and sliced open

• 6 slices crispy bacon

• 2 large eggs

• 1 avocado, sliced

• 1 tomato, sliced

• 1 ½ cups mixed greens (such as baby lettuce, arugula, or spring mix)

• 2 tablespoons mayonnaise (or garlic aioli for extra flavor)

• 1 teaspoon butter (for frying the egg)

• ½ teaspoon salt

• ½ teaspoon black pepper

• Optional: hot sauce or a dash of lemon juice for extra flavor

Prepare the bacon

1. Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes.

2. Transfer to a paper towel-lined plate to drain excess grease.

Fry the eggs

3. In a non-stick pan, melt butter over medium heat.

4. Crack the eggs into the pan and cook until the whites are set but the yolk is still slightly runny (or to your preference).

5. Sprinkle with salt and black pepper.

Toast the bread

6. Lightly toast the ciabatta halves in the oven (or toaster oven) at 375°F for about 5 minutes or until golden brown.

7. Optionally, spread butter on the cut sides before toasting.

Assemble the sandwich

8. Spread a thin layer of mayonnaise (or garlic aioli) on both halves of the toasted ciabatta.

9. Layer mixed greens on the bottom half, followed by tomato slices, crispy bacon, and avocado slices.

10. Place the fried egg on top.

11. Close the sandwich and press lightly.

12. Slice the sandwich in half and serve immediately.

13. Add hot sauce or a drizzle of lemon juice for an extra kick.

Serves 1