Sautéed Eggs with Avocado and Bacon

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 developed and reviewed.

Perfectly runny yolks meet creamy avocado and crisp bacon in this simple, nutrient-packed breakfast. This keto recipe (low-carb), ready in about 15 minutes, pairs Bacon, Eggs, Avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 2 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a non-stick skillet over medium heat, cook 4 slices bacon until crisp, about 5-6 minutes per side. Transfer to a paper towel-lined plate to drain.
  2. Step 2: Add 1 tbsp olive oil to the skillet and heat over medium heat. Crack 4 large eggs into the skillet, spacing them evenly, and season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 2-3 minutes until whites are set but yolks remain runny.
  3. Step 3: While eggs cook, dice 1 medium avocado (about 5 oz). Once eggs are done, transfer to plates and top each with 1/4 of the diced avocado and 2 slices of bacon.

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