Avocado Bacon And Egg Salad Recipes

BACON AND EGG BREAKFAST SALAD WITH AVOCADO DRESSING

Bacon and Egg Breakfast Salad with Avocado Dressing image

Add a little green to your morning bacon and eggs by turning them into a salad! Refrigerate any unused dressing and use within a few days.

Provided by Kim

Categories Salad Green Salad Recipes

Time 30m

Yield 2

Number Of Ingredients 14

Ingredients

1 avocado, peeled and pitted
½ lemon, juiced
2 tablespoons Greek yogurt
1 teaspoon extra-virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon ground cumin
1 teaspoon water, or as needed
salt and ground black pepper to taste
4 slices bacon
2 eggs
4 cups fresh mixed greens, rinsed and dried
1 cup cherry tomatoes, halved
½ cup cucumber, peeled and cut into 1/4-inch slices

Steps:

Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

Nutrition Facts : Calories 414.4 calories, Carbohydrate 21.2 g, Cholesterol 208.6 mg, Fat 31.5 g, Fiber 11.4 g, Protein 18.8 g, SaturatedFat 7.2 g, Sodium 615.1 mg, Sugar 3.1 g

BAKED EGGS IN AVOCADO WITH BACON

Baked Eggs in Avocado with Bacon image

If you like avocado, you'll love this great new recipe idea featuring three of our favorite things - bacon, avocado, and eggs.

Provided by Farmland

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

Cooking spray
1 avocado, halved and pitted
2 eggs
Kosher salt and freshly cracked pepper, to taste
2 slices Pure Farmland® Uncured Bacon, cooked, crumbled
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh chives
Smoked paprika, for garnish
½ teaspoon Hot sauce of choice, for garnish

Steps:

Preheat oven to 425 degrees F. Spray baking sheet or glass baking pan with cooking spray.
Scoop about an additional 1 to 2 tablespoons out of avocados to create a well for eggs.
Place avocados flesh-side up on prepared baking sheet or glass pan.
Gently crack 1 egg into each avocado well, making sure to keep yolk intact. Season with salt and pepper.
Bake for 15 to 18 minutes, or until eggs are desired temperature.
Top with crumbled bacon, Parmesan cheese, and chopped chives. Garnish with paprika and hot sauce.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 9.7 g, Cholesterol 200.3 mg, Fat 25.1 g, Fiber 7 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 384.5 mg, Sugar 1.2 g

AVOCADO, BACON AND EGG SALAD

Avocado, Bacon and Egg Salad image

Are you hungry, but not starving? In a hurry, with only minutes to spare for preparing a meal? Too hot to stand over an outdoor grill, and much too hot to turn on the oven? Sounds like it's a SALAD NIGHT! This cool, crunchy salad features a medley of colorful and tasty ingredients that make it a tummy-satisfying, full-flavored entree. Rich in flavor and texture, the avocado pairs terrifficly with the smoky bacon, the tangy blue cheese, the juicy tomatoes, and the simple, classic boiled egg. This salad is not only delicious, but very nutritious. ENJOY!

Provided by Feast Your Eyes

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

3 slices bacon
2 large garlic cloves, halved
1 head iceberg lettuce
3 -4 avocados (depending upon size)
1/4 cup celery, chopped
1/2 pint cherry tomatoes, halved
4 hard-boiled eggs, sliced
1/4 lb Roquefort cheese or 1/4 lb gorgonzola, crumbled
2 tablespoons chopped green onions (garnish)
1/2 cup salad oil
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon dried basil (rub between fingers to waken flavor)
1/8 teaspoon dried thyme (rub between fingers to waken flavor)
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon sugar
1/2 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon dry mustard
1 large garlic clove, halved
1 tablespoon yellow onion, grated
1 tablespoon Worcestershire sauce

Steps:

SALAD:.
Pan-fry the bacon until crunchy; drain and pat-dry with paper towels. Crumble; set aside.
Rub the salad bowl with the cut garlic. Chill the bowl in the frig.
Wash and drain the lettuce leaves; pat dry with paper towels. Tear leaves into bite-size pieces; add to the chilled bowl.
To the lettuce add the remaining salad ingredients (except the green onions); gently toss.
Pour the French Dressing (directions below) over the salad; gently toss while coating all the ingredients with the dressing.
Garnish salad with the bacon and green onions. Refrigerate until ready to serve.
FRENCH DRESSING:.
To a re-sealable container add all the ingredients; shake thoroughly. Refrigerate until ready to serve. Remove the garlic before serving.

Nutrition Facts : Calories 682, Fat 65.5, SaturatedFat 13.6, Cholesterol 166.1, Sodium 818.4, Carbohydrate 15.9, Fiber 8.5, Sugar 4.6, Protein 13

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