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  • 4 slices Roche Bros. center cut bacon, cut crosswise into 1/2-inch pieces
  • 2 large ripe avocados, peeled and pitted
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon plus 1/8 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1 tablespoon distilled white vinegar
  • 4 Roche Bros. large eggs
  • 2 (1/2-inch-thick) slices sourdough boule or French bread
  • 1 package (4- to 5-ounces) Roche Bros. spring mix
  • 8 asparagus spears, thinly bias-sliced
  • 1/2 cup lite red wine vinaigrette
  • 1 cup halved red and/or yellow grape tomatoes
  • 1/2 cup Brothers Marketplace Reserve Cheddar cheese, cubed
  • Crispy fried onions and cut fresh chives for garnish (optional)


  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, 1/2 teaspoon salt and 1/2 teaspoon pepper. Makes about 1-1/2 cups.
  3. In large skillet with 2-inch high sides, add water to fill halfway, vinegar and remaining 1/8 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 1/4 teaspoon pepper. Garnish salads with fried onions and chives, if desired; serve with Avocado Toast.

  • (1 salad, 2 pieces avocado toast)
  • 453 Calories
  • 32g Fat (8g Saturated)
  • 212mg Cholesterol
  • 1089mg Sodium
  • 30g Carbohydrates
  • 10g Fiber
  • 19g Protein