By Liliana Moyano for Shine Latina
Avocado-breakfast salad
At last Sunday's family brunch, Marcela and I put together a delicious and easy breakfast salad inspired by Spaniards love of including eggs in every meal (ever heard of a Spanish omelet?). This recipe is perfect for making overnight, and then take to work the next day. The ingredients are simple: avocado, boiled eggs, bacon, and asparagus.
To maintain the freshness of the ingredients, we stored the final product in glass containers. I usually store all my leftovers in glass containers, which not only preserves the food better, but it's also more sanitary and easier to clean. I stored the breakfast salad in the fridge, and the next day I drizzled it with olive oil and sea salt crystals. The sea salt seals all the flavors, and adds a delicious and crunchy kick to this flavorful dish. Vamos a desayunar!
Avocado-egg breakfast salad
Try this salad with my Batido de Mamey for a complete breakfast
Ingredients
4 cups water
12 asparagus spears
4 oz. bacon, cut in 1" pieces
1 Hass avocado, cut in bite-size pieces
2 eggs, boiled and cut in half
Sea salt crystals to taste
Olive oil to taste
Directions
Avocado breakfast salad
In a deep pot, add 4 cups of water. Boil the asparagus for 4 minutes. Remove them immediately from the water, and cut them into 1 inch pieces. In a separate pan, add the bacon cut into pieces without adding any oil to the pan. Let it cook for 7 minutes at medium-high heat. In a glass container, place the asparagus, cooked bacon, avocado, and top with the boiled eggs. Before serving, add the sea salt crystals, and drizzle with olive oil.
