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Breakfast · Sandwiches

Open Faced Chicken Bacon, Avocado & Egg Breakfast Sandwich

al fresco Uncured Original Fully Cooked Chicken Bacon, open faced sandwich, avocado, egg, sriracha, pea shoot strings, recipe, foodservice application.

Serves
1
Open Faced Chicken Bacon, Avocado & Egg Breakfast Sandwich

Ingredients

Instructions

  1. Peel the avocado and slice into 1/4 thick slices.
  2. Add oil to a frying pan and cook the egg seasoning with salt and pepper. The whites should be soil but the yolk should be runny. Add the al fresco uncured chicken bacon to the pan and cook to the desired crispness.
  3. Toast the pumpernickel bread and assemble the sandwich. Place the avocado on the bottom, followed by the egg, and drizle with sriracha sauce, or a hot sauce of your choice. Garnish with micro-greens, such a pea shoots.

Per Serving

Nutritional Information

Calories
350
Total Fat
26g
Saturated Fat
4g
Cholesterol
190mg
Sodium
620mg
Carbohydrates
21g
Dietary Fiber
9g
Sugars
3g
Protein
14g

Made With

Kayem products in this recipe

#9465Al Fresco Uncured Original Fully Cooked Chicken Bacon 6/40 Slice

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