Bacon and Avocado Sunny-Side Up Eggs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy bacon and creamy avocado complement perfectly poached eggs for a satisfying, nutrient-dense breakfast that keeps you full until lunch. This American-inspired keto recipe, ready in about 15 minutes, pairs bacon, avocado, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 2 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 4 slices bacon in a skillet over medium heat until crisp, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain.
  2. Step 2: Melt 1 tbsp butter in the same skillet over medium-low heat. Crack 4 large eggs into the skillet, spacing them apart. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cover and cook for 3-4 minutes until whites are set and yolks are still runny.
  3. Step 3: While eggs cook, slice 1 medium avocado (about 1/2 cup) and season with a pinch of salt. Divide cooked bacon and avocado slices between two plates.
  4. Step 4: Carefully transfer eggs to plates and sprinkle with 2 tbsp chopped fresh chives (optional).

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