I don’t usually eat breakfast but if I could have this every morning, I wouldn’t mind.
- 4 strips bacon
- 1 firm ripe avocado, pitted, peeled, and cut into wedges
- 1 TBS olive oil
- 3 garlic cloves, minced
- 2 TBS lemon juice
- 1 tsp sugar
- ¼ cup orange juice, freshly squeezed
- 2 TBS parsley, chopped
- Salt & pepper to taste
Cook the bacon on medium-heat until crispy and place on paper towels to absorb bacon fat. Let it cool and then chop into small pieces.
In a pan, heat the oil on medium-heat and then sauté the garlic for 1 minute . Add in the parsley, sugar, salt, pepper, lemon and orange juices, and simmer for 5 minutes. Add in the bacon and stir well for another 30 seconds.
Pour bacon parsley mixture over the avocado wedges and serve immediately.
*Adapted from Elizabeth’s Edible Experience.