This go-to avocado breakfast sandwich recipe with bacon and guacamole will please your tastebuds and satisfy your tummy!
California Avocado Breakfast Sandwich
Total Time: 5 min
Ingredients1 ripe, Fresh California Avocado, peeled and seeded 1/2 Tbsp. lemon juice 1/4 tsp. salt 1/4 tsp. ground pepper 1 Tbsp. butter 2 brioche buns, halved 1/2 cup loosely packed arugula 4 slices cooked bacon, warm 2 eggs, fried, cooked to taste or scrambled, cooked to taste
- Scoop avocado into a medium bowl. Add lemon juice, salt and pepper; mash with a fork until mixed well. Set aside.
- In a non-stick frying pan melt the butter over medium heat. Place bun halves face down in the melted butter and toast for 2-3 minutes until golden brown. Remove from pan, set each bun on a plate
- SANDWICH #1 – Fried: Spread half of the avocado mixture onto each bottom bun. Top each with arugula, bacon and one fried egg. Season with salt and pepper to taste and add top bun. Serve immediately.
- SANDWICH #2 – Scrambled: Spread half of the scrambled eggs onto each bottom bun. Top each with bacon, avocado mixture and arugula. Season with salt and pepper to taste and add top bun. Serve immediately.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados