Fried Egg Sandwich With Bacon, Avocado And Harissa

• 2 slices of your favorite bread, toasted
• 2 thickly-cut slices of bacon
• 1 T extra-virgin olive oil, for frying the eggs
• 2 large eggs
• A pinch of red chile flakes
• kosher salt, to taste
• 1 T mayonnaise
• 1 T harissa
• 1/2 small avocado, peeled, pitted and thinly sliced
• 1/2 small tomato, cored and thinly sliced (optional -- great if tomatoes are in season, otherwise skip)

1. In a skillet (cast iron works great), cook the bacon over medium heat until it's crisp. Remove to a paper-towel lined plate, and cut the slices so they'll fit nicely on your bread.
2. Leave about 1 T of bacon drippings in the pan. Add the extra-virgin olive oil to the bacon drippings. Add the eggs, sprinkle with salt and a pinch of red chili flakes, and cook over medium heat until the whites are set and crispy on the edges but the yolks are still slightly runny, about 3 minutes.
3. While you're frying the bacon and eggs, toast your bread and mix together the mayonnaise and harissa. Add more harissa if you want more heat. Salt the tomato slices.
4. To assemble your sandwich: slather the harissa-mayo mixture on each slice of bread. Top your bottom slice with an even layer of avocado, then the bacon, eggs, tomato slices (if using), and your last slice of bread. Cut your sandwich in half, if you like (I like to cut mine right down the middle). Bite down and enjoy.

favorite bread, bacon, t, eggs, red chile, kosher salt, t, t, avocado, tomato

Taken from food52.com/recipes/13604-fried-egg-sandwich-with-bacon-avocado-and-harissa (may not work)