Note: This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions are mine alone.
Eggs are a big part of my cooking repertoire: they are a great source of healthy fats, protein, vitamins and minerals, all for a fairly affordable price. My husband is a huge fan of eggs, especially post-run. So I’m always trying to find new fun brunch recipes that star eggs as the main ingredient, like in this fun recipe for Breakfast Guacamole!
So when Pete and Gerry’s Organic Eggs contacted me about highlighting the health benefits of eggs for National Egg Month (May), I knew it would be a great opportunity to find a new yummy way to enjoy eggs!
Pete and Gerry’s Farm Free Eggs are organic and free range. The eggs are also certified humane, non-GMO, and have no added hormones and are antibiotic and pesticide-free. Eggs have 5 grams of fat, primarily from polyunsaturated and monounsatured fats, helping to fill you up and control blood sugar. Each egg has less than 8% of your daily value of saturated fats, or 1.5 grams. Eggs also have 6 grams of protein, high amounts of antioxidants lutein and zeaxanthin, along with vitamins D, B12, A, K, and riboflavin.
Despite all of the benefits of eggs, the current FDA definition of “healthy” stipulates that foods must be very low in fat (3 grams of less per serving) to meet the definition of healthy. This means that foods high in good fats, such as eggs and nuts, cannot technically be labeled as healthy. So, with the help of Registered Dietician and founder of Nutritious Life, Keri Glassman, Pete and Gerry’s Organic Eggs is petitioning the FDA to amend the definition of “healthy” to allow it to be used with eggs. You can read more about it here.
I decided to make a breakfast version of guacamole – guacamole topped with eggs and bacon – as a yummy hearty breakfast this past weekend.
Ingredients (serves 4):
- 4 slices bacon
- 1/4 small red onion, finely chopped
- 1/2 small jalapeno, seeds and membranes removed, finely chopped
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- 2 ripe avocados
- the juice of 2 limes
- salt and pepper, to taste
- 1 tablespoon butter
- 2 eggs, such as Pete and Gerry’s Organic Eggs
- tortilla chips, for serving
Begin by making your bacon. Feel free to make bacon however you prefer. Below is my favorite way to make yummy bacon that doesn’t shrivel up too much.
Preheat your oven to 400 degrees F. Add your bacon to a foil lined cookie sheet with sides. Try not to overlap your bacon. (I made extra bacon so we could use it in salads later in the week.)
Top with another sheet of foil. Take a second cookie sheet the same size as the first cookie sheet and place that on top.
Add to your oven and bake for 13-15 minutes. Remove from the oven and carefully remove the top baking sheet and foil. Transfer the bacon to a plate lined with paper towels.
While waiting for the bacon to cook, chop your red onion, jalapeno, and cilantro. If you’re not the biggest fan of raw onion, add the chopped onion to a colander and rinse under cold water for 30 seconds. Drain and add to a large bowl with the jalapeno and cilantro.
Add in the avocados and lime juice. Use a fork to mash the mixture together. You want it mostly mashed, but still a little chunky. Season with salt and pepper.
When the bacon has cooled, roughly chop and set aside.
To make the eggs, add 1 tablespoon butter to a large saute pan that has a fitted lid over medium high heat. When the butter has melted, add in your eggs and immediately turn the heat down to low.
When the egg whites have set (1-2 minutes), cover with the lid and cook for 4-5 minutes, or until the yolks are cooked to your liking. (I like mine a little runny) Remove from heat and season with salt and pepper.
To serve, scoop the guacamole into a serving bowl and top with the eggs and bacon. Sprinkle with a bit more freshly chopped cilantro. Serve with tortilla chips.
Bacon, eggs, and avocado… what’s not to love?
I like to get a little bit of everything on my chip for the perfect bite!
If you’re looking for more ways to cook eggs, here are some of my favorites (lots of these work great as Breakfast for Dinner options too!):
- Steak and Eggs Hash
- Arugula Pizza with Poached Eggs
- Egg BLT with Avocado
- Bacon, Egg, and Toast Cups with Spinach
- Shakshuka
- New Jersey Style Loco Moco
- Ful Medames
Ingredients
- 4 slices bacon
- 1/4 small red onion, finely chopped
- 1/2 small jalapeno, seeds and membranes removed, finely chopped
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- 2 ripe avocados
- the juice of 2 limes
- salt and pepper, to taste
- 1 tablespoon butter
- 2 eggs, such as Pete and Gerry’s Organic Eggs
- tortilla chips, for serving
Instructions
- Begin by making your bacon. Feel free to make bacon however you prefer. Below is my favorite way to make yummy bacon that doesn’t shrivel up too much.
- Preheat your oven to 400 degrees F. Add your bacon to a foil lined cookie sheet with sides. Try not to overlap your bacon. (I made extra bacon so we could use it in salads later in the week.)
- Top with another sheet of foil. Take a second cookie sheet the same size as the first cookie sheet and place that on top.
- Add to your oven and bake for 13-15 minutes. Remove from the oven and carefully remove the top baking sheet and foil. Transfer the bacon to a plate lined with paper towels.
- While waiting for the bacon to cook, chop your red onion, jalapeno, and cilantro. If you’re not the biggest fan of raw onion, add the chopped onion to a colander and rinse under cold water for 30 seconds. Drain and add to a large bowl with the jalapeno and cilantro.
- Add in the avocados and lime juice. Use a fork to mash the mixture together. You want it mostly mashed, but still a little chunky. Season with salt and pepper.
- When the bacon has cooled, roughly chop and set aside.
- To make the eggs, add 1 tablespoon butter to a large saute pan that has a fitted lid over medium high heat. When the butter has melted, add in your eggs and immediately turn the heat down to low.
- When the egg whites have set (1-2 minutes), cover with the lid and cook for 4-5 minutes, or until the yolks are cooked to your liking. (I like mine a little runny) Remove from heat and season with salt and pepper.
- To serve, scoop the guacamole into a serving bowl and top with the eggs and bacon. Sprinkle with a bit more freshly chopped cilantro. Serve with tortilla chips.
This is really delicious
You can’t go wrong with guacamole
awesome recipe
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