Avocado Bacon And Egg Salad Recipes

BACON AND EGG BREAKFAST SALAD WITH AVOCADO DRESSING

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.

BACON AVOCADO SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.
• Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.

BAKED EGGS IN AVOCADO WITH BACON

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.

AVOCADO, BACON AND EGG SALAD

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.