Avocado, Bacon And Egg Breakfast Sandwich

  By RFChef  ,

December 9, 2012

  • Yields: 4 Sandwiches


1In large skillet over medium heat, cook bacon until crisp; remove to paper towels to drain. Remove all but 1 tablespoon bacon drippings from pan.

2In a small bowl, whisk eggs with 1/4 teaspoon each salt and pepper, pour into skillet; cook and stir until scrambled and almost firm.

3Meanwhile, toast the English muffins. In a small bowl, coarsely mash the avocado with a fork; add salt and pepper to taste. Spread avocado mash onto all English muffin pieces dividing equally. Divide bacon and scrambled eggs onto English muffin bottoms; add tops. Serve warm.

source: Family Features


6 slices bacon, halved

4 large eggs

Salt and ground black pepper to taste

4 English whole wheat muffins, split horizontally

1 fully ripened avocado from Mexico, halved, pitted and peeled