al fresco Uncured Original Fully Cooked Chicken Bacon, Avacado & Egg Breakfast Sandwich

Open Faced Chicken Bacon, Avocado & Egg Breakfast Sandwich

Filters: SandwichesBreakfast

Serves1

350Calories

26gFat

620mgSodium

Nutritional Info Per Serving

Sodium620mg	Sugars3g
Total Fat26g	Cholesterol190mg
Carbohydrates21g	Dietary Fiber9g
Saturated Fat4g	Protein14g

Instructions

Peel the avocado and slice into 1/4 thick slices.
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.
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.

Ingredients

2 al fresco Uncured Original Fully Cooked Chicken Bacon

1 slice pumpernickel bread

1 egg

1/2 avocado, sliced

1 teaspoon olive oil

1/2 teaspoon sriracha sauce

1 pinch black pepper

1 pinch kosher salt

pea shoot sprigs, for garnish