Gluten, Dairy, Soy, Grain Free, Low Carb – Paleo
This is a fabulous breakfast, lunch or snack. Use the remaining tomatoes with your dinner or save for the next day. They add flavor to almost any dish.
1 Ripe but firm Avocado
2 slices nitrate/nitrite free uncured bacon
1 pint grape tomatoes
grass fed butter
extra virgin olive oil
handful of basil
1 large clove garlic minced
Mixed greens of your choice
Roast tomatoes: Heat oven to 425. Toss tomatoes with chopped basil and minced garlic. Place in oven proof baking dish drizzled with 1-2 tbs. extra virgin olive oil. Bake for 25 minutes (until nicely browned).
Melt 1 tbs. grass fed butter in small skillet. Scramble egg. Cook bacon until crisp.
Slice avocado and remove pit. Place half the egg in each avocado, top with a few tomatoes and crumbled bacon. Serve over a bed of greens.