Canadian Bacon and Egg Stuffed Avocados
Proud Sponsor of CDF

Jones Dairy Farm

Whether you eat them with a spoon or spread them on gluten-free toast, you can't go wrong with these protein-packed, Canadian Bacon filled avocados.
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Course Breakfast, Snack
Cuisine Dairy-Free, Low Carb
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 package Jones Dairy Farm Canadian Bacon
  • 4 Avocados
  • 8 Eggs
    small
  • 2 tablespoons Chives
    chopped
  • 8 slices Gluten-Free Bread
    optional, toasted
Course Breakfast, Snack
Cuisine Dairy-Free, Low Carb
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 package Jones Dairy Farm Canadian Bacon
  • 4 Avocados
  • 8 Eggs
    small
  • 2 tablespoons Chives
    chopped
  • 8 slices Gluten-Free Bread
    optional, toasted
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There is no Nutrition Label for this recipe yet.
Instructions
  1. Heat oven to 425˚F.
  2. Heat oil in small skillet. Add Canadian bacon and cook 2-3 minutes, or until golden brown and crisp on edges. Remove from heat and dice.
  3. Split avocados and remove pits. Use a spoon to carefully scoop about 2 teaspoons from each avocado half to make holes bigger. Place avocados on baking sheet.
  4. Divide half Canadian bacon between avocados. Crack an egg into each avocado.
  5. Bake for 15 minutes, or until eggs are cooked. Remove from oven and top with remaining Canadian bacon and chopped chives.
  6. Serve with spoon or scoop onto toasted gluten-free bread.
  7. Tip: For a neater presentation, separate eggs. Place yolk into avocados first, then add as much of the white that will fit (there may be some left over).