Avocado, Bacon And Egg Breakfast Sandwich
Description
Avocado adds color, flavor and nutritional value to your breakfast.
Per serving:
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Calories:
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352
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Total Fat:
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19g
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Cholesterol:
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Protein:
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16g
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Carbohydrates:
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28g
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Sodium:
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Serves
Yield: 4 sandwiches
Ingredients
- 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
Preparation
- 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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