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Avocado, Bacon And Egg Breakfast Sandwich

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Avocado adds color, flavor and nutritional value to your breakfast.

Calories: 352     Total Fat: 19g
Cholesterol:     Protein: 16g
Carbohydrates: 28g     Sodium:

Yield: 4 sandwiches

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  • 6 slices bacon, halved
  • 4 large eggs
  • Salt and ground black pepper to taste
  • 4 English whole wheat muffins, split horizontally
  • 1 fully ripened avocado from Mexico, halved, pitted and peeled

    1. In large skillet over medium heat, cook bacon until crisp; remove to paper towels to drain. Remove all but 1 tablespoon bacon drippings from pan. In a small bowl, whisk eggs with 1/4 teaspoon each salt and pepper, pour into skillet; cook and stir until scrambled and almost firm. Meanwhile, toast the English muffins. In a small bowl, coarsely mash the avocado with a fork; add salt and pepper to taste. Spread avocado mash onto all English muffin pieces dividing equally. Divide bacon and scrambled eggs onto English muffin bottoms; add tops. Serve warm.

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