I'm just gonna say right off the bat that this recipe is not paleo. For those of you reading who follow those principles, as I myself *generally* do, please close your browser and walk away from the computer. Pretend you never saw this, because you may be too tempted by the mouth-wateringly decadent flavors (although, sadly, not the underwhelming photographic evidence).
For the rest of you, here's how the sandwich went down. I visited the Barton Creek Farmer's Market with my Dad yesterday and acquired some uncured, super-fresh pork belly bacon from Richardson Farms. I made a quick stop at Whole Foods on the way home to grab a crusty loaf of sourdough, local sprouts and a ripe avocado. I returned home as quickly as possible to assemble the remaining ingredients of a garden tomato and Smith & Smith Family eggs.
I fried up the bacon with a light sprinkling of hickory smoked salt, toasted thin slices of sourdough in the broiler, then fried two eggs in the bacon grease. I layered tomato slices, sprouts, avocado and bacon, and placed an over-medium egg on top.
The first bite had the yolk oozing out, coating everything in its golden richness. The crunch of the toast with the creaminess of the avocado, the chewy saltiness of the bacon and the garden-freshness of the vegetables made this, quite possibly, the Best BLT Ever. If you really want to take your sandwich to the over-the-top tier of decadence, throw in some room-temperature Brie right over that fried egg and experience culinary nirvana. I dare you.