Avocado Toast with Egg and Deer Bacon Recipe
Avocado toast with egg and deer bacon is a fun wild game twist on one of the easiest and most satisfying breakfast recipes there is. What I love about it is that you're getting a hearty, substantial meal in minutes, and you can change it up with your own twist about a hundred different ways to keep things interesting.
Servings: 4 people
Ingredients
- 1 large ripe avocado
- ½ teaspoon freshly squeezed lemon juice
- kosher salt
- black pepper
- 4 large eggs
- 2 Tablespoons whole milk or half and half
- 4 ounces deer bacon
- 4 Tablespoon butter, softened
- 4 slices of your favorite bread
Optional Garnishes
- tomatoes
- fresh dill
- fresh cilantro
- Everything bagel seasoning
- olive oil
Instructions
- Slice the avocado in half lengthwise, remove the pit, and use a spoon to scoop the flesh into a medium bowl. Add the lemon juice, ⅛ teaspoon each salt and pepper and use a fork to mash the mixture until chunky or to your desired consistency. Set aside.
- In another medium bowl, combine the eggs, milk, and ⅛ teaspoon salt. Use a fork or whisk to beat the mixture until the eggs are well blended. Set aside.
- Place the deer bacon on a cutting board and chop with sharp knife until your bacon pieces are as small as you prefer.
- Heat a large skillet over medium heat. When hot, add the deer bacon pieces. Cook for about 5 minutes, stirring occasionally, until the bacon is crispy. Remove the bacon from the skillet and transfer onto a paper towel-lined plate.
- Use 2 tablespoons of the butter and spread it over both sides of each slice of bread. In the same skillet over medium heat, toast the bread for 1 to 2 minutes per side, or until golden brown and crisp on both sides. Divide the bread between four plates and spread the mashed avocado over the toasted bread.
- In the same large nonstick skillet over medium-low heat, melt the other 2 tablespoons of butter. Once the butter is melted, slowly add the egg mixture and let it sit undisturbed for about 30 seconds, until you see the edges start to solidify. Use a silicon spatula to slowly stir the eggs, folding them onto themselves while gently shaking the skillet with your other hand. Do this until big soft lumps form, then remove the pan from the heat, season with a little more salt and black pepper, and let the eggs rest for 1 more minute to finish cooking before dividing on top of the avocado toast.
- Sprinkle the cooked bacon (and any other optional garnish) over the eggs and serve immediately.
