Avocado, Bacon and Egg Open-faced Sandwich

Recipe makes 2 servings

Ingredients:

1 ripe avocado
1 cup lettuce, chopped
4 slices of bacon
2 large eggs
2 tablespoon mayonnaise (preferably avocado oil-based mayo)
Salt and pepper to taste
Optional: chopped chives or red pepper flakes for seasoning

Instructions:

Cut the ripe avocado in half and remove the pit. Scoop out a bit more of the flesh from each half to create a larger cavity for the toppings.

Heat a skillet over medium heat. Place the bacon slices in the skillet and cook for about 3-4 minutes on each side, or until crispy and golden brown.

Once cooked, transfer the bacon slices to a plate lined with paper towels to drain excess oil.

In the same skillet used for the bacon, crack the eggs carefully into the pan. Cook the eggs for about 2-3 minutes on one side until the whites are set but the yolks are still runny. For a firmer yolk, cook for an additional minute. Season the eggs with salt and pepper to taste.

Spread a thin layer of mayonnaise on top of each avocado half. Place half of the chopped lettuce on top of the mayonnaise in each avocado half. Layer the crispy bacon slices on top of the lettuce in each avocado half. Carefully place the fried egg on top of the bacon in each avocado half.

Sprinkle the sandwich with chopped chives or red pepper flakes for an extra kick of flavor, if desired. Optionally, season with additional salt and pepper to taste.

Nutritional breakdown per serving  (recipe makes 2 servings)

330 Calories
13.5g Protein
28.5g Fat
5g Fiber
8g Total Carbs
3g NET Carbs