Avocado & Turkey Bacon Egg Stack with Arugula and Mushrooms
Crispy turkey bacon, buttery eggs, and layered avocado with sautéed mushrooms, served over a bed of fresh arugula.
Ingredients
2 eggs
2 slices turkey bacon
½ avocado, sliced
½ cup mushrooms, sliced
1 cup arugula
1 Tbsp butter (for eggs)
1 Tbsp butter (for mushrooms)
1 tsp olive oil (for arugula)
Salt and pepper, to taste
Macronutrients
Protein: 22g
Fat: 48g
Carbs: 6g
Preparation
Cook the turkey bacon (2 slices) in a skillet over medium heat until crispy. Remove and set aside.
In the same skillet, melt the butter (1 Tbsp) for the mushrooms. Add the sliced mushrooms (½ cup) and sauté for 3–4 minutes until tender and golden. Season with a pinch of salt and pepper. Set aside.
In a separate skillet, melt the butter (1 Tbsp) for the eggs. Crack the eggs (2) into the skillet and cook to your preferred doneness, seasoning lightly with salt and pepper.
In a small bowl, toss the arugula (1 cup) with the olive oil (1 tsp) and a pinch of salt and pepper.
To assemble, layer the arugula on a plate as the base. Stack the sliced avocado (½ avocado) on top, followed by the crispy turkey bacon, sautéed mushrooms, and finally the cooked eggs.
Serve immediately while warm.
Now Mu/ clean and jerk/ row 7’51 💪