This go-to avocado breakfast sandwich recipe with bacon and guacamole will please your tastebuds and satisfy your tummy!
California Avocado Breakfast Sandwich
|1||ripe, Fresh California Avocado, peeled and seeded|
|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|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.