Avocado Egg Salad Sandwiches with Bacon

Prepare the bacon: Place rack in center of oven and preheat to 400 F. Line a large rimmed baking sheet with foil, then place an oven-proof baking or cooking rack on top. Arrange bacon slices in a single layer on the rack. Bake bacon for 10-15 minutes, until crisp. Once cooked, carefully remove pan from oven, set bacon between two paper towels and pat dry. Set aside.

Hard boil the eggs: In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let them cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. When they are done, remove the eggs from the boiling water and plunge into the cold water. Let them rest a few minutes, then tap the eggs with the back of a spoon to crack them (this will make peeling easier). Return them to the ice water to cool completely. Peel the eggs, then cut them in half. Discard the yolks from three whole eggs (six halves), so that you have two whole eggs and three with egg whites only. Of course you can use those extra yolks for another purpose instead of discarding them! Roughly chop the remaining eggs and yolks and place them into a large mixing bowl.

Halve and pit the avocados, then with your knife, gently make a criss-cross pattern to divide the flesh into squares. Scoop the flesh into the mixing bowl, leaving the avocado in chunks. Add the chopped green onions, Greek yogurt, lemon juice, mustard, salt, pepper, and cayenne to the bowl, then combine with a fork, leaving the eggs and avocado chunky.

Toast the bread using your preferred method, then assemble the sandwiches with bacon, the avocado egg salad, sliced tomatoes and spinach. Enjoy immediately.

Recipe adapted from Two Peas and Their Pod.