Avocado Fried Eggs with Tomatoes and Bacon
Quick Grits
Ingredients
- 4 slices center-cut bacon
- 2 Roma tomatoes, chopped
- 1 Tbsp chopped fresh basil
- 1 Tbsp olive oil
- 1 tsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 4 large eggs
- 1 avocado, pitted and sliced
Instructions
- Cook bacon in a large nonstick skillet over medium heat 6 minutes or until crisp. Drain, reserving ½ Tbsp drippings in skillet. Crumble bacon.
- Meanwhile, toss together tomato, basil, oil, lemon juice, salt, and pepper.
- Crack eggs into hot drippings in skillet. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness.
- Divide avocado among 4 plates; top with eggs, tomato mixture, and bacon.
Side Dish Ingredients
- ¾ cup quick-cooking grits
- 1 Tbsp light butter with canola oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook grits according to package directions using water; stir in butter, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
233
|
109
|
342
|
| Fat (g) | 19 | 2 | 21 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 10 | 2 | 12 |
| Carb (g) | 6 | 22 | 28 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 344 | 168 | 512 |
| T. Sugs (g) | 1 | 0 | 1 |
| A. Sugs (g) | 0 | 0 | 0 |
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