Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
15 May

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!


  • 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


Mix all ingredients together, stirring not too much, but just enough to make some of the avocado and egg into mush.

Visit Vanessa’s blog at

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. anything with avocados is delicious anyways – but this looks fantastic :]]

    Kelly wrote on May 19th, 2010
  2. 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.)

    Sasha wrote on May 19th, 2010
  3. 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!

    Jen wrote on May 19th, 2010
  4. Just made this… O to the M to the G it’s da bomb!

    AJ wrote on May 20th, 2010
  5. 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…

    jojoninja wrote on May 20th, 2010
  6. I’ve been using salsa as salad dressing lately and I just dressed this with salsa and mmm…

    Vanessa Q. wrote on May 21st, 2010
  7. 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 in japan wrote on June 5th, 2010
  8. I made this for breakfast this morning…YUMMY!!! had a few cherries after. Can’t wait to eat it again!

    kirsten fbooth wrote on June 11th, 2010
  9. F’ing awesome!

    Joseph wrote on August 6th, 2010
  10. Do you eat this warm?

    Low Carb Princess wrote on August 9th, 2010
  11. 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.

    Bill Pairaktaridis wrote on August 11th, 2010
  12. 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!

    tracy wrote on August 15th, 2010
  13. I made this but felt it needed a little something extra, so I added some hot salsa (of the uncooked variety). Delicious and ADDICTIVE.

    Alison wrote on January 13th, 2011
  14. Damn good. I LOOOOOOOOOVE it. it keeps you full and tastes BOMB!

    Jonah wrote on March 5th, 2011
  15. 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!

    ennasirk wrote on March 17th, 2011
  16. sounds great i know im going to love it

    sugar wrote on March 30th, 2011
  17. would this taste good with tuna ??

    Viri wrote on May 25th, 2011
  18. 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.

    michelleb wrote on September 14th, 2011
  19. 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.

    Kathleen wrote on February 28th, 2012
  20. My first paleo meal. Amazing!! More recipes as simple as this please! Greetings from Argentina

    Mariano wrote on August 24th, 2012
  21. This is SO delicious, thank you for sharing the recipe with us all! :)

    Rachelle wrote on February 4th, 2013

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