Fried Egg with Smashed Avocado Breakfast Crepe

Fried Egg with Smashed Avocado Breakfast Crepe

A healthy open-faced egg breakfast with a thin crepe topped with smashed avocado, crumbled bacon garnished with fresh lemon juice and smoke paprika. I don’t have bacon very often and when I do, I have the real deal. Since I wanted to make this recipe a bit more healthy, I tried turkey bacon for the first time. Now, very unfair of me to compare real bacon with turkey bacon, but that’s what I did. I have to admit, I was not impressed. I cooked per that package directions in the oven and went on the long end of the time to get it crispy. I loved that the amount of grease was low, but the bacon didn’t crisp up like I thought it would. I made about half the package thinking I could sprinkle over my salads for lunch or snack on.

The time came to taste the turkey bacon, it was weird. It was chewy and didn’t have a particular taste. I really just wanted it to be over. Now, let’s fast forward to the next day when I gave the bacon another go. Oh! To my surprise, it wasn’t that bad and almost tasty. I ate two whole pieces.  Not sure why the second day was different, but I’m going with it and the second half of the package won’t go to waste. Maybe I was focused on it being like bacon and felt disappointed. Who know. I might try baking it a few minutes longer next time to see if I can get it to crisp even more. Does this mean that bacon will be in my life more? I doubt it, but it’s nice to have healthier alternative.

Fried Egg with Smashed Avocado Breakfast Crepe

The Fried Egg with Smashed Avocado Breakfast Crepe is layered with fresh flavors, it’s hard to eat to just one.

Fried Egg with Smashed Avocado Breakfast Crepe

Fried Egg with Smashed Avocado Breakfast Crepe
Author: 
Serves: 4
 
Ingredients
  • 1 recipe for Gluten-Free Crepes
  • 2 teaspoons olive oil
  • 4 large eggs
  • sea salt
  • black pepper
  • 1 avocado, peeled and smashed
  • 4 pieces bacon, crumbled
  • 1 lemon, cut into 4 wedges
  • Smoke Paprika
Instructions
  1. In a large nonstick skillet over medium heat, heat 2 teaspoons of olive oil.
  2. Carefully crack 2 eggs into the pan without touching, season with sea salt and black pepper.
  3. Fry to desired doneness.
  4. Repeat with remaining eggs.
  5. To serve, place 4 crepes on individual plates, top each with ¼ of the smashed avocado, ¼ of the crumbled bacon and 1 fried egg.
  6. Squeeze the juice of 1 lemon wedge over each crepe, sprinkle with paprika and serve.
 

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