Popular
Latest From the Show
Tex-Mex Chicken Club
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 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
- 2 small or 1 large ripe avocado
- 1/2 small red onion, finely chopped
- 1 clove garlic, grated or pasted
- 1 small jalapeno pepper, seeded and finely chopped
- 1 lime
- 4 slices ripe tomato
- 4 leaves leaf lettuce
- 1 tablespoon butter
- 4 large eggs
- 4 deli slices Pepper jack cheese, Monterey Jack or cheddar cheese
- 8 Slices white or wheat Pullman bread, toasted
Yield
Serves: 4
Preparation
Heat a drizzle of EVOO in large skillet over medium high heat. Add the bacon to the skillet and cook until crisp, 3-4 minutes, drain bacon and reserve. Wipe out all but 1 tablespoon of the drippings. Halve the chicken breasts across, producing 4 cutlets. Add cutlets to the skillet and season with salt, pepper and cumin, oregano and chili powder. Cook chicken 3 minutes on each side to golden and firm.
Mash avocado with onions, garlic, jalapeno, the zest and juice of 1 lime. Stir in bacon bits. Taste the guacamole and season with a pinch or 2 of salt if you think it necessary.
Remove chicken from skillet then wipe clean and reduce heat to medium. Add butter and melt. Fry eggs to medium or well, 4-5 minutes, turning after 3 minutes. Melt cheese over each egg under loose foil tent in last minute or so of cook time.
Place fried eggs on toast and top with thin chicken cutlet, lettuce, tomato and bacon guacamole, set toast tops in place and cut corner to corner.