Avocado and Bacon Breakfast Stacks
Avocado and Bacon Breakfast Stacks
Ingredients
For the Bacon and Eggs
- 8 slices bacon, thick-cut
- 4 large eggs
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Avocado and Assembly
- 2 large avocados, ripe
- 1 tablespoon lime juice, freshly squeezed
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon hot sauce, optional, for serving
Instructions
- 1
Preheat a large skillet or frying pan over medium heat. Add the bacon slices and cook until crispy, about 8-10 minutes, flipping occasionally. Remove the bacon from the pan and place on a plate lined with paper towels to drain. Reserve 1 tablespoon of bacon fat in the skillet.
⏱️ 10 min
- 2
While the bacon cooks, prepare the avocado. Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Mash with a fork until chunky. Stir in the lime juice, salt, and black pepper. Set aside.
⏱️ 5 min
- 3
In the same skillet with the reserved bacon fat, add the butter and melt over medium-low heat. Crack the eggs into the skillet, being careful not to break the yolks. Cook for 3-5 minutes for sunny-side up eggs, or longer if you prefer firmer yolks. Season with salt and pepper.
⏱️ 5 min
- 4
To assemble the stacks, divide the mashed avocado mixture among four plates, forming a base for each stack. Top each avocado base with two slices of crispy bacon.
⏱️ 3 min
- 5
Carefully place one cooked egg on top of the bacon on each stack. Garnish with halved cherry tomatoes and chopped fresh cilantro. Serve immediately with hot sauce, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado and Bacon Breakfast Stacks
Ingredients
For the Bacon and Eggs
- 8 slices bacon, thick-cut
- 4 large eggs
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Avocado and Assembly
- 2 large avocados, ripe
- 1 tablespoon lime juice, freshly squeezed
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon hot sauce, optional, for serving
Instructions
- 1
Preheat a large skillet or frying pan over medium heat. Add the bacon slices and cook until crispy, about 8-10 minutes, flipping occasionally. Remove the bacon from the pan and place on a plate lined with paper towels to drain. Reserve 1 tablespoon of bacon fat in the skillet.
⏱️ 10 min - 2
While the bacon cooks, prepare the avocado. Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Mash with a fork until chunky. Stir in the lime juice, salt, and black pepper. Set aside.
⏱️ 5 min - 3
In the same skillet with the reserved bacon fat, add the butter and melt over medium-low heat. Crack the eggs into the skillet, being careful not to break the yolks. Cook for 3-5 minutes for sunny-side up eggs, or longer if you prefer firmer yolks. Season with salt and pepper.
⏱️ 5 min - 4
To assemble the stacks, divide the mashed avocado mixture among four plates, forming a base for each stack. Top each avocado base with two slices of crispy bacon.
⏱️ 3 min - 5
Carefully place one cooked egg on top of the bacon on each stack. Garnish with halved cherry tomatoes and chopped fresh cilantro. Serve immediately with hot sauce, if desired.
⏱️ 2 min