1 cup halved grape tomatoes
1 avocado, diced
1 tablespoon chopped fresh basil
1 garlic clove, minced
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 tablespoon red wine vinegar, divided
6 large eggs
1/4 cup mayonnaise
6 slices sourdough or other hearty sandwich bread, brushed with olive oil and grilled until toasted (or if you MUST, you can put them in the toaster!)
3 cups baby lettuce
12 thick bacon slices, cooked
1. Combine tomatoes and next five ingredients and 2 1/2 tsp. red wine vinegar in a small bowl.
2. Add water to depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add remaining 1/2 tsp. red wine vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness (but the runnier the better for this recipe!). Remove with a slotted spoon.
3. Spread mayonnaise on one side of each bread slice. Layer each with 1/2 cup lettuce, 2 bacon slices, some of the tomato mixture and one egg. Top with remaining tomato mixture.
Recipe adapted from My Recipes via Southern Living