Serve bacon and eggs for breakfast as a hearty salad paired with on-trend avocado toast. As fall settles in, change up the taste and texture with roasted butternut squash, thinly sliced Brussels sprouts or sautéed wild mushrooms.
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)
In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring frequently; transfer to paper towel-lined plate to drain.
In large bowl, 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.