These scramble eggs with avocado and side of bacon will become one of your favorite breakfasts. These are a great way to have that yummy, healthy breakfast as a fun, handheld snack.
- Yield: 4 Servings
- 4 slices nitrite-free bacon
- 4 eggs
- 1 ripe avocado
- 2 teaspoons (10 ml) hot sauce
- ¼ lime juice
- ¼ teaspoon salt
- Dash of garlic powder
- Dash of smoked paprika for topping (optional)
How to Make It
- Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with aluminum foil. Set the bacon on a baking rack, if you have one, on the baking sheet and bake for 10 minutes on each side.
- Meanwhile, place the eggs in a saucepan and cover them by 1 to 2 inches (2.5 to 5 cm) of cold water. Bring the water to a boil over high heat, and then remove the pan from the heat, cover, and let sit for 12 minutes. Pour out the hot water and replace with cold.
- While the eggs and bacon are cooking, in a small bowl, combine the avocado, hot sauce, lime juice, salt, and garlic powder. Mix until fairly smooth.
- When the eggs are cold, peel them and cut in half lengthwise. Gently remove the yolk (rinse if necessary, and place face-down on a paper towel to dry). Spoon the avocado mixture into the yolk hole. If you want to make it look pretty, cut about ¼ inch (6.5 mm) from the bottom corner of a sandwich bag, put the avocado mixture in, and squeeze it into the eggs.
- Once the bacon has cooled, pat off the grease, crumble into bits, and add to the top of the avocado-filled eggs. Sprinkle paprika on top, if desired.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.