Open Faced Chicken Bacon & Avocado & Egg Breakfast Sandwich
0 Reviews
Serves1 Prep Time7 min Cook Time5 min
350Calories 26gFat 620mgSodium More
Nutritional Info Per Serving
Sodium620mg Sugars3g
Total Fat26g Cholesterol190mg
Carbohydrates21g Dietary Fiber9g
Saturated Fat4g Protein14g
  • Slice avocado in half, remove the pit and slice half of the avocado into ¼ inch thick slices
  • Slice pumpernickel (or your favorite alternative) bread ½ inch thick. Toast bread until desired crispness has been achieved.
  • Add olive oil to a small frying pan. Heat oil until hot, approximately 1 ½ minutes. 
  • Crack egg into a small bowl, Tilt the pan at a 45⁰ angle so the oil pools on one side of the pan. Gently drop the egg into the hot oil. Add a pinch of kosher salt to the egg.
  • After about 1 minute, the bottom and sides of the egg should begin to solidify and turn white. Cover the pan with a lid and cook for an additional 2 minutes or until the egg whites are cooked but the yolk is still runny. 
  • Place 2 slices of al fresco Uncured Original Fully Cooked Chicken Bacon onto a sheet of paper towel. Microwave bacon for 20-25 seconds, until the desired crispness has been achieved.
  • Assemble the sandwich with the avocado slices, fried egg, a pinch of pepper, and the two slices of bacon. Drizzle sriracha sauce over the top of the sandwich. Top with pea shoots.

2 slices al fresco Uncured Original Fully Cooked Chicken Bacon

1/2 Avocado, sliced

1 slice Pumpernickel Bread

1 tsp Olive Oil

1 Egg

1/8 tsp kosher salt

1 pinch black pepper, freshly ground

1/2 tsp Sriracha Sauce

1/4 cup Pea Shoots

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