• 2 slices of nitrate free low sodium bacon, crumbled (optional)*
  • 1 tomato
  • ½ avocado
  • Juice from 1/2 of a fresh lemon
  • 1 clove garlic minced
  • 3 tbsp water
  • 2 large eggs
  • Cracked pepper
  1. Cook bacon in large fry pan over medium heat, until crispy.
  2. Pat dry, crumble and set aside.
  3. Slice tomato into quarter inch slices and place on 2 medium sized plates.
  4. Put avocado, lemon juice, garlic, and water in food processor.
  5. Blend until smooth.
  6. Use an egg poacher to poach the eggs to desired finish.
  7. Place eggs on top of tomato slices and sprinkle with cracked pepper.
  8. Add avocado sauce and top with bacon pieces.