Ingredients

• 6 slice bacon
• 4 eggs
• 1 avocado, sliced
• 1 tomato, sliced
• 4 slice cheddar cheese
• 4 slice sourdough bread
• 2 tablespoon unsalted butter
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon smoked paprika

Steps

1. Pat the bacon slices dry with paper towels to help them crisp up evenly during cooking.
2. Slice the avocado in half lengthwise, remove the pit, and scoop the flesh into thin slices. Slice the tomato into 4 rounds. Set both aside.
3. Place bacon strips in a large skillet in a single layer without overlapping. Cook over medium heat for 8 to 10 minutes, turning occasionally with tongs, until the bacon is crispy and golden brown.
4. Transfer the cooked bacon to a paper-towel-lined plate and set aside. Pour off all but 1 tablespoon of bacon fat from the skillet.
5. While the bacon cooks, toast the sourdough bread slices in a toaster or toaster oven until golden brown and crispy.
6. Add 1 tablespoon of butter to the skillet with the bacon fat and heat over medium heat until foaming.
7. Crack 2 eggs into the skillet, keeping them separate, and fry for 3 to 4 minutes until the whites are set but the yolk remains runny. Season with a pinch of salt, pepper, and smoked paprika. Transfer to a plate. Repeat with remaining 1 tablespoon butter and 2 eggs.
8. Lay out the 4 toasted bread slices. Layer one slice each with 1 slice of cheddar cheese, 3 strips of bacon, 1 fried egg, avocado slices, and tomato slices.
9. Top each sandwich with the remaining bread slice and cut diagonally in half. Serve immediately while warm.