Ingredients
- 8 ounces bacon
- 4 slices Hawaiian Bread
- 4 Nellie's Free Range Eggs
- 1 ripe avocado
- Salt and freshly ground black pepper, to taste
- Sliced scallions and lemon zest, for garnish (optional)
Cook Time: 1 Hour 30 Minutes – to slow cook bacon in oven 10 Minutes active prep
Yield: 2 servings
Cook Time: 1 Hour 30 Minutes – to slow cook bacon in oven 10 Minutes active prep
Yield: 2 servings
Ingredients
- 8 ounces bacon
- 4 slices Hawaiian Bread
- 4 Nellie's Free Range Eggs
- 1 ripe avocado
- Salt and freshly ground black pepper, to taste
- Sliced scallions and lemon zest, for garnish (optional)
This isn't your average avocado toast—it's so much more!
A few slices of slightly sweet Hawaiian bread lay the foundation for the mashed avocado, eggs cooked over-easy, and a dusting of bacon. Finish with sliced scallions and lemon zest for a breakfast that feels fancy but couldn't be easier to make!
Directions
- Add bacon to a food processor and pulse until you have a very fine, powdery texture.
- When you are ready to make the assemble your breakfast, begin by toasting the slices of bread.
- Mash your avocado. Add salt and pepper to taste.
- In a skillet over medium heat, add 1 Tablespoon bacon fat. Cook your eggs sunny side up or over easy. Transfer to a paper towel lined plate to remove excess grease.
- Add the mashed avocado to the toast. Then place the eggs on the avocado.
- Sprinkle the bacon dust on the cooked eggs. Add chopped scallions and lemon zest.
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