Avocado-bacon-egg sandwich with spicy mayo

Ingredients for 2 servings:

• 1 ciabatta or baguette, toast or bread
• 4 slices of bacon
• 2 slices of cheese, e.g. Gouda
• 1 tomato(s)
• 1 avocado(s)
• 4 leaves of iceberg lettuce
• 2 eggs
• 5 tsp mayonnaise
• 3 tsp ketchup
• 1 tsp mustard
• 1 pinch of garlic powder
• 1 pinch(s) paprika powder
• chili flakes
• salt and pepper
• 1 pinch(s) of sugar
• 1 dashes lemon juice
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

For the sauce, mix the mayonnaise, ketchup, mustard, garlic powder, paprika, chili flakes, sugar, and lemon juice in a small bowl and set aside. For the topping, cut a hole all the way around the avocado and twist both halves in opposite directions. Open the avocado and remove the pit. Slice the avocado, still in its skin (!). Carefully scoop out the flesh with a tablespoon, separate the slices onto a plate, and immediately drizzle with lemon juice and lightly salt. (If that’s too much work for you, simply mash the avocado in a bowl with a fork, add the salt and lemon juice, and later spread it on the sandwich as a paste.) Slice the tomato and lightly salt it, and prepare the iceberg lettuce leaves. Heat the pan. Halve and slice the baguette or ciabatta, or prepare four slices of toast or bread. Toast both sides in the pan with a very small amount of oil, then place on kitchen paper. Reduce the heat slightly and fry the bacon until crispy. Then place this on the paper towel, drain, and let cool. Fry an egg on both sides in the remaining bacon fat, lightly season with salt and pepper. Also place on the paper towel. Stacking instructions: Bottom slice of bread, sauce, cheese slice, tomato slices, iceberg lettuce, egg, another cheese slice, avocado slices/paste, bacon, another iceberg lettuce, sauce, top slice of bread. If desired, cut in half, then enjoy!