The Loaded Egg Sandwich

Introduction

This Loaded Egg Sandwich is your answer to a deeply satisfying, protein-packed meal that feels indulgent without the guilt. It layers creamy avocado, crispy bacon, and perfectly cooked eggs with a spicy kick for a breakfast or lunch you’ll crave. You get a perfect bite of savory, creamy, and crunchy in every single forkful.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 sandwiches

Ingredients

4 eggs
4 slices of bacon
2 oz cheddar cheese (thinly sliced)
1 ripe avocado (thinly sliced)
1 tbsp red onion (chopped)
4 slices Ezekiel bread (or other low carb or Trim Healthy Mama bread of choice)
2 tbsp mayo
1/2 tsp hot sauce
1/4 tsp garlic salt

Instructions

Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain. Once cool, break each slice in half.
Reserve about 1 tablespoon of the bacon fat in the skillet, discarding the rest. Reduce heat to medium-low.
Carefully crack the 4 eggs into the skillet. Cook to your preferred doneness (sunny-side up or over-easy are recommended). In the last minute of cooking, place the thinly sliced cheddar cheese over two of the eggs to melt.
While the eggs cook, toast the 4 slices of bread to your liking.
In a small bowl, mix the 2 tbsp mayo, 1/2 tsp hot sauce, and 1/4 tsp garlic salt to create the spicy mayo spread.
Assemble the sandwiches: spread the spicy mayo on all four toasted bread slices. On two of the slices, layer the sliced avocado, chopped red onion, and two bacon slice halves (per sandwich). Top each with a cheesy egg and then a plain egg. Place the remaining bread slices, mayo-side down, on top. Serve immediately.

Variations

Open-Faced: Skip the top slice of bread and eat with a knife and fork for an easier, lower-carb option.
Scrambled Style: Whisk the eggs together before cooking for a soft scramble, then top with cheese and bacon crumbles.
Breakfast Burger: Form the cooked bacon into a “patty” on the bread and stack the ingredients for a sturdier sandwich.
Wrap It Up: For a portable version, use a large lettuce leaf or a low-carb tortilla instead of bread to wrap all the fillings.

Tips for Success

For the best texture, slice the avocado just before assembling to prevent browning.
Let your eggs cook slowly on medium-low heat for tender whites and perfectly runny yolks that won’t break when you bite.
If your bread is particularly dense, toasting it well provides necessary structure and prevents sogginess.
Pat the cooked bacon dry thoroughly to keep your sandwich from becoming greasy.

Storage & Reheating

This sandwich is best enjoyed immediately. If you must store components, keep the cooked bacon, sliced avocado (with a squeeze of lime or lemon to prevent browning), and spicy mayo separately in airtight containers in the fridge for up to 2 days. Re-cook eggs fresh. For a whole assembled sandwich, wrap tightly and refrigerate for up to 1 day; reheat gently in a toaster oven or air fryer to re-crisp the bread.

FAQ

Can I use a different type of cheese?

While the recipe specifies cheddar, you can use any good melting cheese you have on hand, such as pepper jack, Gouda, or Swiss.

What can I use if I don’t have hot sauce?

A pinch of cayenne pepper, smoked paprika, or even a small amount of sriracha can be used to add a similar kick to the mayo.

How do I keep the egg yolks runny?

Cook the eggs on medium-low heat and cover the skillet for the last 1-2 minutes. The steam will help set the whites while keeping the yolk liquid.

Is Ezekiel bread necessary?

No, it is a suggestion for a nutritious, low-carb option. Any bread you enjoy will work, from sourdough to whole wheat.

Can I make this vegetarian?

Absolutely. Simply omit the bacon. You can add a pinch of smoked paprika to the mayo or sauté some sliced mushrooms for a savory, umami element.

My sandwich is falling apart. Any tips?

Use a toothpick to hold it together, or consider eating it open-faced with a knife and fork. Ensuring your bread is well-toasted also helps it hold up to the juicy fillings.