YIELD: Makes 4 servings
For Honey Chili Dressing:
white wine vinegar
whole-grain sandwich bread
In small bowl, combine the honey, white wine vinegar and salt and whisk until combined. Add the chili flakes.
Using a knife, cut around the avocado pit, then twist the two sides in opposite directions to separate. Use the center of the knife to dig into the pit and twist in one direction and pull away from the flesh to remove. Use a spoon and scoop the avocado flesh from the skin and set the two sides on a cutting board, face down. Use your knife to cut thin slices of avocado. Brush with the honey chili dressing.
Cut each slice of bacon into 1/4-inch pieces and cook in a skillet on medium heat until the bacon is cooked through and crispy, about 8 minutes.
With a slotted spoon, remove the bacon from the pan and place on top of 2 paper towels which sit on a plate.
Brush the bread on both sides with the remaining bacon fat in the skillet and toast*.
Fry 4 eggs and set aside.
Place avocado evenly between 4 pieces of toast. Brush top with some of the honey chili dressing.
Place crispy bacon bits on top of avocado.
Place fried egg on top of bacon. Season with salt and pepper and drizzle the honey chili dressing over top.
Breakfast is served!
Recipe courtesy of Chef Jessica Koslow, made for the National Honey Board
*You can toast the bread in a toaster oven, an oven at 425°F, or a toaster.