Bacon and Bell Pepper Egg-in-A-Hole
Crunchy Apple-Spinach Salad
Ingredients
- 2 slices center-cut bacon
- ½ small red bell pepper
- 2 large eggs
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 1 (2-oz) mini-container guacamole (such as Wholly Guacamole)
- 2 (1.5-oz) slices whole-grain bakery bread, toasted
- 3 Tbsp shredded extra-sharp white Cheddar cheese
Instructions
- Cook bacon in a cast-iron or nonstick skillet until crisp. Drain, reserving drippings in skillet. Crumble bacon.
- Cut bell pepper into 2 (½-inch-thick) rings. Add bell pepper rings to hot drippings; crack 1 egg into center of each pepper. Sprinkle with salt and pepper.
- Cook, covered, 3 minutes or until whites are set and yolks are cooked to desired doneness.
- Spread guacamole over each bread slice; top with eggs, cheese, and bacon.
Side Dish Ingredients
- 2 cups baby spinach
- 3 Tbsp dry-roasted, salted pistachios
- ½ cup thinly sliced apple
- 2 Tbsp balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
323
|
138
|
461
|
| Fat (g) | 17 | 9 | 26 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 19 | 4 | 23 |
| Carb (g) | 24 | 11 | 35 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 628 | 248 | 876 |
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