For the sauce, mix the mayonnaise, ketchup, mustard, garlic powder, paprika powder, chilli flakes, sugar and lemon juice in a small bowl and set aside.
For the topping, cut into the avocado all around and turn both halves in opposite directions, open the avocado and remove the stone. Now cut the avocado into slices while still in the skin (!). Then carefully scrape out the pulp with a tablespoon, separate the slices on a plate with as little loss as possible, drizzle immediately with lemon juice and lightly salt. (If that`s too time-consuming, simply mash the avocado roughly in a bowl with a fork, add salt and lemon juice, and later apply it to the sandwich as a paste.)
Cut the tomato into slices and lightly salt, prepare the iceberg leaves.
Heat the pan. Halve the baguette or ciabatta and cut open or prepare four slices of toast or bread. Roast both sides in a pan with a little oil and then place on kitchen paper.
Now turn down the heat a little and fry the bacon until crispy. Then also place this on the kitchen paper, drain and allow to cool.
In the remaining bacon fat, fry an egg on both sides, lightly salt and pepper. Also place on the kitchen paper.
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