Trying to cut back on the money you spend on avocado toast at restaurants? This recipe is great for brunch at home!

Servings: 2


8 ounces of bacon

4 slices bread of your choice

4 Nellie's Free Range Eggs

1 ripe avocado

salt and pepper to taste

chopped scallions and lemon zest for garnish


Cook the bacon in a skillet. Start with a cold pan. Lay the strips in the skillet, then turn on to a medium-low flame. When the bacon starts to buckle and curl, use tongs to flip to the other side. Keep cooking until bacon is at your desired crispness. Transfer to a paper towel lined plate. Remove all but about 2 teaspoons of bacon grease from the skillet. Once the bacon is cool enough to handle, crumble into small pieces (or you can throw it in your food processor).

Toast all 4 slices of bread.

Cut open and scoop out the flesh of the avocado. Mash to your desired consistency. Add salt and pepper to taste.

In the skillet used to cook the bacon, add 4 Nellie's Free Range Eggs. Cook them either sunny side up or over easy. Transfer to another paper towel lined plate to remove excess grease. Sprinkle with salt and pepper.

Add the mashed avocado to each slice of toast. Place one egg on top of each slice.

Sprinkle the bacon crumbs over the cooked eggs. Throw on the chopped scallions and lemon zest for added flavor and garnish. Breakfast is served!

This article is sponsored by Nellie's Free Range Eggs. Nellie's eggs are Certified Humane Raised and Handled.

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