Avocado Toast

Prep Time 15

Cook Time 20

Servings Servings

Calories 513kcal

Lay the bacon in a nonstick pan over medium heat. Cook on each side until nicely browned and crispy. Set aside on paper towels to drain any excess grease. Save the leftover bacon grease for cooking the eggs.
In a bowl, mash the avocado with a fork until smooth. Mix in the cumin, cilantro and lime. Season with salt and pepper to taste. Toast the bread and spread the avocado mixture on top. Sprinkle with red pepper flakes if desired.
Preheat a non-stick pan over medium low heat. Add 1 to 2 teaspoons of the leftover bacon grease (substitute oil if desired). Crack eggs on a flat surface and into the pan being careful not to break the yolk. Cook until the whites of the eggs start to become firm, add 1 to 2 tablespoons of water and cover with a lid to help firm the whites quicker. Season with salt and pepper.
Serve the eggs with avocado toast, bacon, and nectarine.