Bacado Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil in a single layer. Bake 12–18 minutes until crisp to your liking. Remove to a paper-towel-lined plate to drain and keep warm.

Prepare avocado spread

Halve and pit the avocado. In a small bowl mash the avocado with mayonnaise, lime juice, 1/4 tsp kosher salt and 1/8 tsp black pepper until slightly chunky. Reserve.

Toast bread and melt cheese

While bacon rests, toast the bread slices in a toaster or under the broiler until golden. Spread butter lightly on the hot toast so it melts. Place two toasted slices on a baking sheet, top each with 2 slices pepper jack, and return to the oven (or broiler) for 1–2 minutes just until cheese begins to melt — watch carefully to avoid burning.

Cook eggs

Heat a nonstick skillet over medium-low and add 1 tbs butter. Crack 2 eggs into the pan and cook to desired doneness. For over-easy: cook 2–3 minutes until whites set, flip gently and cook 15–30 seconds. Season with remaining kosher salt (about 3/4 tsp total used between eggs and avocado) and black pepper.

Assemble sandwich

Spread half of the avocado mixture evenly onto the two cheese-topped toast slices. Top each with 4 slices of bacon and a cooked egg. Spoon a little of the reserved avocado if desired. Finish with a sprinkle of chopped cilantro or parsley and a few drops of hot sauce if using. Top with remaining toast slices and cut in half.

Breakfast potatoes (cubed)

If using cubed potatoes, parboil: place 2 cups cubed Yukon Gold in a pot of salted water, bring to a simmer and cook 6–8 minutes until just fork-tender. Drain and pat dry. Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add chopped onion and cook 2 minutes. Add parboiled potatoes in a single layer, season with smoked paprika, 1/2 tsp salt and 1/4 tsp pepper. Cook without stirring 3–4 minutes to brown, then toss and continue cooking 6–8 minutes until golden and crisp. Adjust seasoning to taste.

Hash browns (shredded)

If using shredded hash browns, squeeze out excess moisture thoroughly using a clean towel. Heat 2 tbs vegetable oil in a nonstick skillet over medium-high. Add shredded potatoes in an even layer and press down with a spatula. Season with 1/2 tsp salt and 1/4 tsp pepper. Cook 6–8 minutes until the underside is deeply golden, flip in sections and cook another 4–6 minutes until crisp and cooked through. Transfer to a plate lined with paper towel.

Toast

If the diner chose toast as the side, toast the extra slices (if not already used) until golden. Spread with 1 tbs butter and serve with jam if desired.

Fresh fruit

If the diner chose fresh fruit, portion 1 cup of mixed seasonal fruit (strawberries, blueberries, melon). Rinse, hull/slice as needed and serve chilled alongside the sandwich.

Plate the assembled Bacado sandwich with the chosen potato option and the chosen side. Garnish potatoes with a sprinkle of chopped parsley or cilantro. Serve immediately while hot.