Savory Egg and Avocado Stack with Crispy 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 drafted and published.

A protein-packed breakfast featuring perfectly poached eggs nestled on creamy avocado slices, topped with smoky bacon bits for a satisfying start to the day. This American-inspired recipe (low-carb), ready in about 23 minutes, combines avocado, large eggs, smoked bacon into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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: 15 min Cook: 8 min Serves 1 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Halve the avocado lengthwise, remove the pit, and gently scoop out 1/3 of the flesh to create a well for the egg. Place the avocado halves cut-side up on a parchment-lined baking sheet.
  2. Step 2: Heat 1 tbsp unsalted butter in a non-stick skillet over medium-low heat until melted. Crack one egg into the skillet and cook for 3 minutes until the white sets but yolk remains runny.
  3. Step 3: While the egg cooks, fry 3 bacon slices in a separate skillet until crisp (3-4 minutes), then drain on paper towels and crumble. Season the cooked egg with 1/8 tsp sea salt and 1/4 tsp black pepper.
  4. Step 4: Place the poached egg on top of the avocado half, sprinkle with 1 tbsp finely chopped fresh chives and 1/4 tsp black pepper, then top with the crumbled bacon.

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