Avocado Breakfast Boats
Avocado Breakfast Boats are a beautiful, yet quick meal made with fresh avocado, scrambled eggs, crispy pieces of bacon, diced tomato and Sargento Shreds® Reserve Series 18 month aged Cheddar.
Prep Time6 mins
Cook Time4 mins
Total Time10 mins
Servings: 4 servings
- 3-4 Tablespoons Sargento Shreds® Reserve Series 18 month aged Cheddar
- 2 Avocados
- 2 slices Bacon diced
- 4 Eggs large
- 1 Tomato diced
- 1 Tablespoon Butter
- Parsley optional garnish
Wash outside of the avocados. Cut the avocados in half and dispose of the pit. Scoop out a little bit of the avocado with a spoon and dice the part you removed. Place to the side. The section with the shell will be your avocado boat.
Wash and chop the tomato. Place to the side.
Dice the bacon. Cook bacon pieces on a medium-high heat in a non-stick pan for 3 minutes or until at your desired crispness.
Remove bacon from and place on a paper towel. Place to the side while you cook the eggs. Wipe the non stick pan out clean with a paper towel to remove bacon grease.
Place the pan back on stove on a low-medium heat. Add 1 Tablespoon butter .
Beat your eggs in a small bowl with a pinch of salt and pepper. Add eggs pan once the butter has melted. Use a spatula to mix the eggs until they become silky and slightly runny. This should take about one minute. Remove from heat and add 2 Tablespoons Sargento Shreds® Reserve Series 18 month aged Cheddar and the crispy bacon pieces. Mix together and spoon into the avocado boats.
Add a little more salt and pepper, a pinch more Sargento Shreds® Reserve Series 18 month aged Cheddar, the diced tomato and avocado, any leftover bacon crumbles all on top.
Serve with a sprinkle of fresh parsley.