WHAT YOU WILL NEED

• 4 slices bacon, cut crosswise into ½ inch pieces
• 2 large ripe avocados, peeled and pitted
• 1 tsp fresh lemon juice
• ½ tsp plus ⅛ tsp salt
• ¾ tsp ground black pepper
• 1 tbsp distilled white vinegar
• 4 large eggs
• (2) ½-inch thick slices sourdough boule or French bread
• 1 package (4 to 5 oz) baby spring mix or arugula
• 8 asparagus spears, thinly bias-sliced
• ½ cup lite red wine vinaigrette
• 1 cup halved red and/or yellow grape tomatoes
• ½ cup cubed Yancey’s Fancy Bergenost™ Havarti Cheese
• Crispy fried onions and cut fresh chives for garnish (optional)

WHAT TO DO

1. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring frequently. Transfer to paper towel-lined plate to drain
2. In large bowl, mash avocado, lemon juice, ½ teaspoon salt and ½ teaspoon pepper. Makes about 1½ cups.
3. In large skillet with 2-inch-high sides, add water to fill halfway, vinegar and remaining 8 tsp salt; heat to a boil. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid and remove from heat. Let stand 4 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness.
4. Toast bread. Cut each slice into 4 pieces and spread with avocado mixture. In large bowl, toss spring mix, asparagus, vinaigrette and bacon. Divide into 4 plates. Top salads with poached eggs, tomatoes and cheese; sprinkle with remaining ¼ tsp pepper. Garnish salads with fried onions and chives, if desired; serve with avocado toast

Approximate nutritional values per serving (1 salad, 2 pieces avocado toast): 453 Calories, 32g Fat (8g Saturated), 212mg Cholesterol, 1089mg Sodium, 30g Carbohydrates, 10g Fiber, 4g Sugars, 19g Protein

Prep Time: 20 minutes

Cook Time: 30 minutes

Number of Servings: 4