Breakfast Salad with Avocado Toast

Recipe by: Roche Bros

Servings

Prep time

20 minutes

Cook time

10 minutes

Calories

453 kcal

Directions

In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring frequently; transfer to paper towel-lined plate.
In large bowl, with fork, mash avocado, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Makes about 1 1/2 cups.
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.
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.