Bacon, Egg, Avocado and Tomato Salad
You’ve probably heard of BLTs and BLTAs, but have you heard of BEATs? Bacon, Egg, Avocado and Tomato salad is a favorite around here for breakfast, lunch or dinner. When Vanessa Query sent us her quick and easy recipe for the Primal Blueprint Reader-Created Cookbook Challenge it was actually an EATs (Egg, Avocado and Tomato salad). However, it should come as a surprise to no one that we couldn’t resist crumbling crispy, fatty bacon on top.
The bacon adds even more protein and flavor to the salad and seasons it with a salty, smoky flavor. The egg and avocado add plenty of healthy fats, so no drizzle of oil is needed for this salad, although you can add a spoonful of mayo if you like. Vanessa makes her version with a generous squirt of lemon that heightens the flavor and also cuts through the richness, lightening and brightening the salad.
In the past we’ve talked plenty about the health benefits of eggs and how to figure out which types of eggs to purchase, but what about cooking the perfect hard boiled egg? The ability to boil an egg is often seen as a culinary skill that even the least talented cook should be able to master. But the truth is, a perfect hard boiled egg is an elusive thing and also somewhat subjective. There are those who like their yolks hard and firm and those who prefer yolks just barely past runny. Either way, there are two main schools of thought on how to cook hard boiled eggs. The first is that the water should be brought to a gentle boil, then the eggs should be added. Using this method, the temperature is then turned down so the water is at a low simmer and the eggs are cooked about ten minutes. The second method adds the eggs to water and then brings the water to a gentle boil. When the water has reached a gentle boil, turn off the heat, cover the pot, and again let the eggs sit for about ten minutes. Just under ten minutes will yield a soft yolk and just over will cook the yolk completely. In all cases, use enough water to fully cover the eggs and immediately soak the eggs in ice water after cooking (or put in the refrigerator).
The fresher your eggs, the more likely it is that the shell will be difficult to peel off. When eggs are fresh, the albumen (egg white) has a low pH level, which causes it to stick to the shell. If your idea of a perfect hard boiled egg involves a smooth egg white then this is one time when you don’t want the egg to be right out of the chicken. However, older yolks are also more prone to taking on a grayish-green color when boiled, although cooking eggs for too long in water that is too hot (avoid a rapid boil) can also speed up the graying.
Personally, our approach is to use fresh eggs, gently cook them for no more than ten minutes and then cool them quickly. We don’t worry about peeling the eggs perfectly because when you mash them into a BEAT salad it doesn’t matter anyway. The cooked eggs have a soft, pillowy texture and rich buttery flavor that blends easily with the other ingredients, creating a salad that will satisfy hunger any time of day or night. Thanks, Vanessa!
Ingredients:
- 1 ripe avocado, chopped into chunks
- 2 boiled eggs, chopped into chunks
- 1 medium-sized tomato, chopped into chunks
- Juice from one lemon wedge
- 2-4 cooked pieces of bacon, crumbled (optional)
- Salt and pepper to taste
Directions:
Mix all ingredients together, stirring not too much, but just enough to make some of the avocado and egg into mush.
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Posted By: Worker Bee
This looks soooo yummy! And I can already tell it will be a breakfast staple–and I will probably mix in/serve over some salad greens to bulk it up a bit. Might even add a few shrimp to the mix!
This is very yummy, I added veggies and had it for lunch, yum yum yummy
Just made it. Tasty!
I’m in Mexico right now on assignment for a few months. I didn’t know why my eggs were so bright a yellow in the yolk – now I know!
This was amazing! I spiced it up with black pepper, a kiss of crushed rosemary and a sprinkle of red pepper flakes. Will be eating this at least twice a week for the rest of my life!
This is SOOOOOO sad!!!! (haha)
I could eat this everyday, but then would have to skip MANY of the other outrageously delicious recipes. What’s a girl to do????????????
BTW, keep ‘em coming everyone! LOVE this stuff!!!
anything with avocados is delicious anyways – but this looks fantastic :]]
I added four shrimp. Fabulous beyond belief. This will be a regular when I can get ripe avocado and tomato. (In the mid-Atlantic region these things are less than reliable.)
I made this with lean ground turkey and added 2 Tbsp of honey to the meat. Separately mixed avocado and eggs together with 1 Tbsp of honey. Added a little ginger and some pepper to the turkey and wrapped it all in lettuce. Delicious!
Just made this… O to the M to the G it’s da bomb!
This was AMAZING! Made it as a primal treat for a friends birthday. What a hit! Added a bit of fresh minced chilli for a little kick, and ran out of lemons so used lime. Will make this one again. And again. And again…
I’ve been using salsa as salad dressing lately and I just dressed this with salsa and mmm…
Yeah I just found this and I went straight to the store to buy all that. Tomorrow morning, I’m having it. Great website!
P-Y
I made this for breakfast this morning…YUMMY!!! had a few cherries after. Can’t wait to eat it again!
F’ing awesome!
Do you eat this warm?
Made this today minus the bacon plus chicken bits from yesterday’s meal. Also, I added some spices. It was actually pretty great. Hadn’t been able to eat avocado on its own, so I’ll try to incorporate it into more recipes.
making this right now – just had to recheck the ingredients – thank goodness i did or i would have forgotten the lemon – a big mistake i reckon! and the guacomole idea is superb….glad i came to the computer!
I made this but felt it needed a little something extra, so I added some hot salsa (of the uncooked variety). Delicious and ADDICTIVE.
Damn good. I LOOOOOOOOOVE it. it keeps you full and tastes BOMB!
Made this today with the year’s first avocados from my CSA. Forgot just how yummy it is! And even though avocados aren’t very Irish at all, I started my St. Paddy’s Day with some green food!
sounds great i know im going to love it
would this taste good with tuna ??
Just made it for myself, mother and daughter. Doubled it, had 2 extra bacon slices, and wished I was eating alone so I could’ve had it all to myself. Daughter sprinkled cumin & curry spices on hers; she likes that in her guacamole.
We have our own chickens and the fresh eggs are terrible to peel. However, I found a handy, dandy, little gadget at the discount store. It’s called “Eggies” They are plastic shaped eggs pieces and you crack the egg in it and put a top on and boil it. They come out perfectly every time. I baggie them up and have my eggs from fresh, farm raised chickens and don’t have to worry about the hassle of peeling.