Whole Egg, Bacon and Avocado Quesadilla
- Preparing Time: 15 minutes
- Total Time: 20 minutes
- Served Person: 4
- 4 eggs
- salt and pepper
- 4 flour tortillas
- 3 rashers (slices) of streaky bacon chopped
- 1 large avocado halved and sliced
- 1/2 cup grated cheese (i used cheddar)
- Carbohydrate 153.196436748887 g
- Cholesterol 4.9 mg
- Fat 30.0333219289946 g
- Fiber 12.0022184100947 g
- Protein 28.1526648763052 g
- Saturated Fat 6.99332277523662 g
- Serving Size 1 1 Serving (451g)
- Sodium 1922.22655895053 mg
- Sugar 141.194218338792 g
- Trans Fat 1.59217764381831 g
- Calories 999 calories
Heat a skillet over high heat. Add the bacon and cook until cooked to your liking. Remove bacon onto a paper towel lined plate.Drain excess fat from the skillet and wipe away/scrape off any black bits. Return to the stove over medium heat.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.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.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.Serve immediately, while hot!
