Breakfast Avocado Sandwich Recipe

Enjoy a different breakfast sandwich in your mornings using Toasty bread loaf slices topped with avocado portions, fresh mango salsa and Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon topped with a poached egg served open faced on a Whole Grain & Seeded toasted bun.

Ingredients

YIELD: 1 SANDWICH

AMOUNT	MAIN INGREDIENTS
2 ea.	Whole Grain & Seeded Bread - Toasted, 1/2" to 3/4” Slices
1 ea.	Mango Salsa (Sub-Recipe)
2 ea.	Egg - Poached
4 or 5 strips.	Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon
1 ea. (halved)	Avocado - Fresh & Sliced

Sub-Recipes Ingredients

Mango Salsa

AMOUNT	MAIN INGREDIENTS
3 oz.	Mangos - Ripe & Diced
1 oz.	Red Bell Pepper - Diced
1 oz.	Red Onion - Diced
1 oz.	Cilantro - Chopped
1 ea.	Jalapeno, Seedless & Minced
To taste.	Lime - Juiced
As needed	Salt & Pepper

Directions

Step 1: From frozen, place Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon on a lined (non-stick) sheet pan. Completely cover with foil.

Step 2: Place in a pre-heated convection oven, 350°F convection oven for approximately 14-17 minutes.

Step 3: Lightly toast the bread slice and top with the mango salsa (Sub-Recipe) followed with avocado slices (shingled over the top) poached egg and serve open faced with Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon on the side.