Egg, Bacon and Avocado Quesadilla Recipe

Egg, Bacon and Avocado Quesadilla: Breakfast quesadillas simply obtained a complete lot extra fascinating simply by cooking a complete egg inside!

Doesn’t the yolk look improbable? It might put a smile on anybody’s face, slicing right into a quesadilla and discovering that. 🙂

Positive, you can simply have scrambled eggs contained in the quesadilla. However that is a lot extra fascinating!

Plus, I’ve a factor about entire eggs. I simply love smooth yolks. It’s my favorite a part of the egg. I simply don’t get all these health-conscious individuals who order egg white omelettes. I really feel like telling the waiter so as to add the yolk to my breakfast plate!!

I contemplated making this with runny yolks nevertheless it’s truly not very sensible with quesadillas as a result of the tortilla doesn’t absorb the runny yolk like toast does. However I actually am cautious to not overcook the egg as a result of I actually don’t like overcooked yolks. Too dry!

As you possibly can see within the picture beneath, I take advantage of the avocado to create a “ring” to carry the egg contained in the quesadilla. Avocado is the right barrier as a result of it’s smooth and creamy so you possibly can form of “smush” the slices collectively in order that they seal collectively, holding within the egg when it’s cracked into the center. 🙂

Typically I make it with mushed avocado as an alternative of slices. I actually simply scoop avocado right into a bowl and mush it up with a fork, then dollop a hoop of it onto the tortilla the identical manner the slices are laid onto the tortilla. You possibly can type of see a tortilla made this manner within the picture beneath – the one on the far left (sorry it’s blurred!). You possibly can simply make out the mush of avocado peeking out of the sting of the quesadilla.

However I do want making it with avocado slices. It’s a lot prettier. Don’t you suppose?

I made this with bacon and cheese as a result of…..properly, bacon. And cheese. This simply wouldn’t be “full” with out two of my favorite meals on the planet.

Plus, they make every little thing higher. The whole lot. And that is no exception.

Saturday morning simply obtained a complete lot extra fascinating! Joyful weekend everybody!

Egg, Bacon and Avocado Quesadilla Recipe

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Serves: 4 Prep Time: 5 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 rashers of streaky bacon , chopped
• 4 flour tortillas (Note 1)
• 4 eggs
• 1 large avocado , halved and sliced
• 1/2 cup grated cheese (I used cheddar)
• Salt and pepper

Instructions

1. Heat a skillet over high heat. Add the bacon and cook until cooked to your liking. Remove bacon onto a paper towel lined plate.
2. Drain excess fat from the skillet and wipe away/scrape off any black bits. Return to the stove over medium heat.
3. Place a tortilla in the skillet. Place avocado slices around the rim of half the tortilla and thinner slices across the middle to form a “ring” to hold the egg – as per the photo below. Squish the pieces close together to seal them so egg does not leak.
4. Crack an egg into the centre, sprinkle with bacon, cheese and season with salt and pepper. Fold the tortilla over and cook for 4 minutes or until golden and crisp. I usually cook 2 in the skillet.
5. Flip, turning over the folded edge (i.e. slide the flip under the curved edge and flip over the folded edge). Cook the other side for 3 minutes or until golden and crisp. Remove from the skillet. Repeat with remaining tortillas.
6. Serve immediately, while hot!

Notes

1. I prefer using flour tortillas for quesadillas because they get nice and crispy. Also, they don’t crumble or break apart when you fold them / cut them. But you can make these with corn tortillas to make them gluten free.
2. This recipe is not suitable for freezing (even after cooking) because avocado does not freeze well.