Breakfast Salad with Tropical Avocado
  • CourseBreakfast, Salads
  • CuisineGluten-Free, Kid-Friendly
Servings Prep Time
4people 5minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
4people 5minutes
Cook Time Passive Time
20minutes 30minutes
Ingredients
  • 1 Desbry Tropical Avocadodiced
  • 1tsp olive oil
  • 1pinch salt
  • 4strips bacon
  • 4 eggs
  • 1tbsp heavy cream
  • 1/4cup Shredded cheddar cheese
  • srirachato taste
Instructions
  1. Drizzle the diced tropical avocado pieces with olive oil and add salt to taste. Cover and place in the refrigerator for 30 minutes.
  2. Meanwhile, cook the bacon: Add bacon strips to a cold pan. Cook over medium-low heat turning frequently to ensure even browning. Drain grease as needed. Remove bacon from pan and set aside. Keep approximately 1 tbsp bacon grease in the pan.
  3. Whisk eggs and heavy cream together in a small bowl. Pour mixture into the pan with the remaining bacon grease. Cook over medium-low heat, whisking constantly until the eggs firm up.
  4. Plate the eggs and crumble the bacon on top. Sprinkle with cheese and add tropical avocado. Drizzle with Sriracha to taste.