Bacon Egg Avocado Sando Recipe

Ingredients:

• 1/2 cup mayonnaise (See Cook’s Tips)
• 1 tablespoon plus 4 teaspoons Chinese hot mustard, divided use
• 1 teaspoon lemon juice
• 1/2 teaspoon kosher salt
• 1/4 cup panko (Japanese breadcrumbs)
• 2 large ripe avocados
• 8 slices shokupan milk bread
• 4 strips thin-cut bacon, cooked extra crispy
• 4 eggs, medium boiled (see Cook’s Tips)
• Flaky finishing salt

Directions:

1. In a medium bowl, combine mayonnaise, 1 tablespoon mustard, lemon juice, salt, and panko. Mix until dressing is combined.
2. Halve avocados and remove pits. Use tip of knife to score each avocado half into a grid, making ½-inch cubes. Scoop out avocado cubes into bowl with dressing. Gently fold together until avocado pieces are coated in dressing but not broken up.
3. Arrange 4 slices of bread on work surface. Spread 1 teaspoon mustard on each.
4. Break each strip of bacon in half and lay 2 pieces, side-by-side upon each slice of bread.
5. Cut each egg in half lengthwise and sprinkle flat sides with flaky salt. Place eggs flat-side down, on top of and perpendicular to each piece of bacon.
6. Scoop avocado mixture onto each sandwich and spread to fill in spaces between eggs.
7. Top each with another slice of bread. Using a sharp knife, cut off crusts. Then cut each sandwich in thirds so that each cut is directly through a yolk. Arrange cut-side up on a serving platter.
8. Cook’s Tips:
9. We like to use rich, savory Kewpie Japanese mayo in this recipe, but any mayonnaise will work.
10. To prepare medium boiled jammy eggs: Bring a small pot of water to boil. Gently lower in eggs with a slotted spoon. Boil 8 minutes. Immediately shock in ice water for 2 minutes. Remove from water and tap eggs all around to break the shells. Peel and return to ice water to cool fully. The ice water causes the shells and membranes to pull away from the eggs, making them easier to peel.