Avocado egg salad with crispy bacon

Name: Avocado egg salad with crispy bacon
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 6 Eggs (size M); 200 g cherry tomatoes; 100 g young spinach; 1 Avocado; 2-3 TABLESPOONS Lemon juice; 100 g Breakfast bacon in slices; 100 ml Chilli sauce for chicken; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

6 Eggs (size M)
200 g cherry tomatoes
100 g young spinach
1 Avocado
2-3 TABLESPOONS Lemon juice
100 g Breakfast bacon in slices
100 ml Chilli sauce for chicken
7-10 Tbsp Pepper

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. In the meantime wash and halve the tomatoes. Clean and wash the spinach. Halve ##Avocado##, remove the core, remove the flesh from the skin and cut into slices.
2
Turn slices in lemon juice. Fry bacon in a pan without fat until crispy, remove. Quench eggs cold, peel and cut into slices. ##Chili##sauce with 3-4 tablespoons of water stir smooth, season with pepper.
3
Mix the tomatoes, spinach, avocado and bacon with the vinaigrette and serve immediately with the eggs in their shells.