Bacon, Egg and Avocado Breakfast Sandwich
Serving Size / Yield
- 8 slices bacon, cooked
- 4 eggs
- 2 Tbs. olive oil, for cooking
- 1 avocado
- Juice of 1/2 lemon
- 4 slices whole-grain bread, toasted
Cook bacon slices for 5 to 8 minutes, or until slightly crispy. Place on paper towel to pick up extra grease.
Whisk 4 eggs in a bowl. Add salt as needed. In a skillet, heat up olive oil. Add egg mixture and cook for up to 5 minutes, or until scrambled eggs are done. Season with salt and pepper if needed.
Cut the avocado in half, remove pit and scoop the flesh into a bowl. Add the lemon juice and salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky.
Spread the avocado mixture onto each piece of toast. Place scrambled eggs and bacon on top of avocado. Serve warm.