About
This recipe is really easy to put together and I like how I can put the tray of bacon in the oven and forget about it. You can easily double or triple this recipe using a larger or multiple sheet trays. Once the bacon is about 5-7 minutes out from being cooked all the way, I crack the eggs on the sides and allow them to bake until finished. I like to add arugula drizzled with extra virgin olive oil and a side of avocado!
Ingredients
- 4 slice thick cut bacon by farmland
- ⅛ teaspoon black pepper
- 4 large raw egg
- 1 each avocado
- 1 cup, cut pieces arugula
- 2 teaspoon extra virgin olive oil
- ¼ teaspoon, whole pieces sesame seeds, unhulled, roasted and toasted
Instructions
- Preheat oven to 400 F. Place bacon in a single layer, separated from each other on a small baking sheet. Crack on some fresh black pepper. Bake for 15 minutes. This time will depend on the thickness of the bacon, so be sure to cook the bacon until it’s almost done before adding the eggs.
- Remove bacon from the oven and drain off some of the oil leaving a little bit for the eggs to cook in.
- Crack the eggs on the empty places on the sheet tray. Sprinkle eggs with salt and pepper. Bake eggs for another 5-7 minutes until the egg is cooked to the doneness that you like it. This time range gives a soft to medium egg.
- Place eggs and bacon on a plate and then add arugula and drizzle olive oil on top. Cut an avocado in half, remove the seed, slice it and add that to the plate as well. Sprinkle the avocado with a little bit of salt and sesame seeds if you’d like.
Nutrition Facts
- Servings: 2
- Calories: 473.3kcal/1980.4kJ (per serving)
- Fat: 39.8g (per serving)
- Carbs: 7.5g (per serving)
- Protein: 22.2g (per serving)
