Cookbook index: Breakfast & Brunch
Prep time: 15 minutes
Cook time: 15 minutes
Ready in: 25 minutes
Turn avocado toast into a satisfying brunch dish with the addition of two breakfast favourites, bacon and egg. Add just a side salad of tossed greens to complete the meal. For an extra-special presentation, garnish with julienned radish.
| Measure | Ingredient |
| 4 | slices PC® Old-Fashioned Style Naturally Extra-Thick Cut Bacon |
| 4 | large eggs |
| 1 | ripe avocado, peeled and pitted |
| 1 tbsp (15 mL) | chopped fresh cilantro |
| 1 tbsp (15 mL) | finely chopped green onion |
| 2 tsp (10 mL) | fresh lime juice |
| ¼ tsp (1 mL) | finely grated garlic |
| ½ tsp (2 mL) | each salt and black pepper |
| 4 | slices PC® Gluten-Free Multigrain Loaf, toasted |
| 4 | slices tomato |
1. Place bacon in cold large non-stick skillet; cook slowly over medium-low heat, turning often, until browned and crispy, 8 to 10 minutes. Transfer to paper towel–lined plate using tongs.
2. Crack eggs into same pan; cook over medium-low heat until whites are set but yolks are still runny, 3 to 4 minutes.
3. Meanwhile, mash together avocado, cilantro, green onion, lime juice, garlic and half each of the salt and pepper in bowl until combined.
4. Spread avocado mixture onto toast, dividing evenly. Top each piece with 1 slice bacon and tomato and 1 egg. Sprinkle eggs with remaining salt and pepper.
Makes 4 servings.
Per serving: 290 calories, fat 19 g (5 g of which is saturated), sodium 710 mg, carbohydrate 22 g, fibre 7 g, sugars 1 g, protein 12 g
Copyright © 2018 Gluten-Free Resource Directory. All Rights Reserved.