On my first vacation to Hawaii, I had a Waipi'o Stack Breakfast at Island Lava Java. One of the best breakfasts ever. I crave salt for breakfast, so for sure the Waipi'o Stack is right up my alley. Well, the setting didn't hurt the experience in any way.
The Waipi'o Stack is two eggs over easy, stacked on wheat toast with applewood smoked bacon, fresh avocado, tomato, arugula and chipotle aioli.
This is my take on it:
2 slices sour dough bread (preferably Tartine Country Bread)
4-6 slices applewood smoked bacon
1 handful arugula
Cook the bacon until crisp using your favorite way, in a skillet, in the oven or in the microwave. Set aside.
Rinse the arugula, and pad it dry in a kitchen towel. Wash and slice the tomato; peel and slice the avocado and toast the bread.
Crack eggs in two bowls, two eggs in each.
Heat a small non-stick skillet over low heat and add butter. As soon as the butter stops foaming, add two eggs to the pan. Cook eggs over low heat until the whites stops being translucent. Now gently flip the eggs with a spatula/turner, be careful not to break the yolks. Count to 10 and flip the eggs back or put at plate upside down on the pan, and flip the whole thing.
Assemble the stack:
Spread chipotle aioli on bread, add arugula, then tomato slices, bacon and eggs. Place the avocado on top. Serve immediately with a cup a fresh fruit.
The Danish version:
2 skiver godt brød.
4-6 skiver god bacon
1 håndfuld rucola
Rist brødet og steg baconen. Bland mayonnaise med chipotle. Spejl æggene.
Smør brødet med mayonnaisen, læg rucolaen på, derefter tomatskiver, den stegte bacon og til sidst læg æggene på.
Skær avocadoen i skiver og læg dem ovenpå æggene.