I love this recipe because it’s basically breakfast and therapy in one: avocado bowls cradle a perfectly cooked egg while bacon provides the emotional support. Creamy, salty, runny, crunchy—it’s chaos that tastes like order. Try it when you want to feel fancy but are too tired to chop anything except an avocado (and maybe curse at it a little).

Once, I tried making this for a weekend brunch to impress my husband. He proudly announced he was on “egg patrol” and then turned the stove to “volcano” while walking away to find socks. The smoke alarm performed a great solo, I rescued the bacon with a spatula and a prayer, and he took credit for being the nosy taste-tester. Also yes, I cried over an avocado pit once. It was dramatic and slightly embarrassing.

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Why You’ll Love This Delish Avocado Bacon and Eggs Recipe

– It’s everything you want in one bite: silky avocado, gooey yolk, and bacon crunch. No awkward forks juggling crumbs.
– Looks impressively fancy, but honestly requires less effort than making a decent cup of coffee.
– Flexible: breakfast, lunch, dinner, or just a mid-afternoon “I deserve this” snack.
– Great for leftover-holders: toss the components together and pretend you planned it that way.

Time-Saving Hacks

– Use pre-cooked or oven-baked bacon — less babysitting, more smoke alarm silence.
– Crack eggs directly into avocado halves and bake instead of frying two pans; fewer dishes, more smugness.
– Buy ripe-ish avocados from the store and speed-ripen them in paper bag with a banana for a day if you’re being optimistic.
– Microwave the bacon for a minute in a pinch—yes, it’s slightly wrong, but your future self who isn’t hungry will forgive you.

Serving Ideas

– Serve with a pile of toast points (for scooping) and coffee that’s pretending to be brunch-worthy.
– Add a side salad if you want to sound responsible; otherwise, chips are acceptable adulting.
– Serve with wine if the kids drove you nuts this morning—or champagne if the smoke alarm worked overtime.
– Keep it simple: one avocado, one egg, one heroic bite. No judgment.

What to Serve It With

– Toast, English muffins, or a crusty baguette for maximum scoopability.
– Fresh pico de gallo or salsa for brightness when you’re feeling spicy.
– Extra bacon on the side, because restraint is for salads.

Tips & Mistakes

– Tip: Scoop out a little extra avocado flesh so the egg has room—nothing worse than yolk overflow onto the pan.
– Mistake to avoid: Trying to use an overripe avocado like a bowl; it will sigh and fall apart. Learn from my tears.
– Pro move: Sprinkle a tiny pinch of smoked paprika or lemon zest to fake sophistication.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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