- 1/2 tablespoon EVOO
- 4 slices smoky bacon, chopped
- 2 pieces boneless, skinless chicken breasts
- Salt and pepper
- 1/2 teaspoon ground cumin (eyeball the amount in the palm of your hand)
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1 large ripe avocado
- 1/2 small red onion, finely chopped
- 1 clove garlic, grated or pasted
- 1 small jalapeño pepper, seeded and finely chopped
- Zest and juice of 1 lime
- 1 tablespoon butter
- 4 large eggs
- 4 deli slices Pepper jack cheese or cheddar cheese
- 8 slices white or wheat Pullman bread, toasted
- 4 slices ripe tomato
- 4 leaves leaf lettuce
Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the bacon to the skillet and cook until crisp, 3-4 minutes. Drain the bacon and reserve. Wipe out all but 1 tablespoon of the drippings. Halve the chicken breasts crosswise, producing four cutlets. Add the cutlets to the skillet and season with salt, pepper, cumin, oregano and chili powder. Cook the chicken for 3 minutes one each side, until golden and firm.
Mash the avocado with the onion, garlic, jalapeño and the the zest and juice of 1 lime. Stir in the bacon bits. Taste the guacamole and season with a pinch or two of salt, to taste.
Remove the chicken from the skillet, then wipe clean and reduce the heat to medium. Add the butter and melt it. Fry the eggs to medium or well-done, 4-5 minutes, turning after 3 minutes. Melt the cheese over each egg under loose foil – tent in last minute or so of cooking time.
Place each fried eggs on a piece of toast, then top with the thin chicken cutlet, lettuce, tomato and bacon guacamole. Set the toast tops in place and cut corner to corner to serve.