4 Thinly Sliced Pieces of Sourdough Bread
1 Large Avocado - Really Ripe
4 Slices Roasted Turkey
4 Thick Slices Bacon
4 Eggs 
Kosher Salt
Fresh Ground Black Pepper
Optional: Sliced Tomatoes


In a medium-large skillet cook the bacon over medium heat.  You will want the bacon crispy, so about 4 minutes per side.  Remove the bacon to a paper towel lined plate and set aside. It will get a bit crispier as it sits.

Peel and seed the avocado.  Dice the avocado and place in a bowl.  Add a pinch of salt and few grinds of pepper.  With a fork mash the avocado until it becomes a chunky paste.  Set aside.

Slice the sourdough bread into about 1/2 inch thick pieces.  Lightly toast the bread.  Set aside.

Drain the bacon fat from the skillet leaving about 1 - 2 Tbsp of bacon fat to fry your eggs in.  With the skillet over medium heat, gently crack the eggs and add them in, keeping each egg separate.  Season each egg with a tiny pinch of salt and a touch of pepper.  For over-medium eggs cook on one side approximately 2 - 3 minutes.  You will want the whites to not be completely set.  Gentle flip the eggs and cook for another minute or 2 more.  Remove the eggs from the skillet.

While the eggs are cooking start assembling the rest of the toast.  Spread a quarter of the avocado mash on each piece of bread.  If you are using tomato slices add about 2 slices on top of the avocado. Then add a slice of turkey. Cut each piece of bacon into 2 pieces and place 2 pieces on top of the turkey.  Top each piece of toast with a fried egg and serve.

Serves 2 hungry people or 4 people who aren't so hungry

1 Tbsp Olive Oil
4 oz Pancetta - Diced
1 c Cremini Mushrooms - Sliced
1/2 Onion - Sliced in Half Moons
1 Tbsp Dried Thyme
2 Cloves Garlic - Crushed
1/2 c Dry Sherry
4 Eggs
1 c Milk
3/4 c Flour
3/4 c Shredded Italian Cheese Blend
Kosher Salt
Ground Black Pepper
Non-Stick Cooking Spray

Pre-heat oven to 400 degrees.  While oven is pre-heat place a 9 inch pie pan in it to pre-heat as well.  Leave the pie pan in the oven until you are ready to assemble all the ingredients in it.

In a skillet heat the olive oil until hot.  Add the pancetta and cook over medium high heat.  Let the pancetta cook until is becomes nice and crispy.  Remove the pancetta from the skillet with a slotted spoon to a plate lined with a paper towel.

Return the skillet to the heat with the leftover olive oil and pancetta fat.  If the pancetta did not render enough fat, add some more olive oil.  You will want about 2 Tbsp of oil/fat in the skillet.  Add the sliced mushrooms and stir to coat in the oil.  Let the mushrooms cook over medium heat about  7 minutes, stirring occasionally.  Once the mushrooms have developed some color, add the onion, a good pinch of salt, a few grinds of black pepper and the thyme.  Let that all cook for another 7 - 10 minutes.  Add the crushed garlic and let it cook for about 2 minutes.  Add the pancetta back to the skillet and then add the sherry to the skillet.  Using a wooden spoon or spatula scrap all the yummy bits off the bottom of the skillet.  Let the sherry reduce to a nice syrup, about 5 minutes or so.  Turn off the heat.


Meanwhile, in a large bowl whisk the eggs until they are light and frothy.  Whisk in the milk.  Slowly add in the flour, a very large pinch of salt and a few grinds of pepper.  Whisk until there are now flour lumps.  Whisk in the cheese.

Remove the pie pan from the oven.  Spray the pan with non-stick cooking spray.  Pour about half the egg mixture into the pan.  Evenly add the pancetta and mushroom mixture to the pan and then top with the rest of the egg mixture.  Promptly return the pie pan to the oven.  Bake for 35 minutes, or until the mixture has puffed up about an inch over the pan and is golden brown.

Slice and serve while it is still warm and steamy. 

Serves 4