Breakfast Salad with Avocado Toast

20 Minutes
Prep Time
30 Minutes
Cook Time
4
Number of Servings

Breakfast Salad with Avocado Toast

What you will need:

  • 4 slices bacon, cut crosswise into ½-inch pieces
  • 2 large ripe avocados, peeled and pitted
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon plus 1/8 teaspoon salt
  • ¾ teaspoon ground black pepper
  • 1 tablespoon distilled white vinegar
  • 4 large eggs
  • 2 (½-inch-thick) slices sourdough boule or French bread
  • 1 package (4- to 5-ounces) 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 teaspoon 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 onto 4 plates. Top salads with poached eggs, tomatoes and cheese; sprinkle with remaining ¼ teaspoon 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