Avocado, Bacon & Egg Breakfast Sandwich
The traditional breakfast sandwich gets a kick by adding avocados for a Latin-inspired take on a classic.
6 slices bacon, halved
4 large eggs
Salt and ground black pepper as needed
4 English muffins, split horizontally
1 fully ripened Mexican avocado, halved, pitted, peeled
1. In large skillet over medium heat, cook bacon until crisp; remove, place on paper towels to drain.
2. Remove all but 1 tbsp. bacon drippings from pan. In small bowl, whisk eggs with 1/4 tsp. each salt and pepper, pour into skillet; cook and stir until scrambled and almost firm.
3. Meanwhile, toast English muffins. In small bowl, coarsely mash avocado with fork; add salt and pepper to taste.
4. Spread mashed avocado onto 8 English muffin halves, dividing equally. Divide bacon and scrambled eggs onto English muffin bottoms; add tops. Serve warm.
Recipe by Avocados from Mexico