Rachael Ray: Bacon Wrapped Avocado + Eggs & Roasted Pico de Gallo

Rachael Ray: Estrella Restaurant-Style Bacon Wrapped Avocado + Eggs & Roasted Tomato Pico de Gallo

Rachael Ray explained that because her entire life revolves around food, she rarely has food envy. But the last time she did, she visited a place in L.A. called Estrella. She became obsessed with a dish that her friend was lucky enough to try, but she never got to. She has been drooling over the picture of Bacon Wrapped Avocado with Eggs ever since, and finally decided to try to make her own to satisfy her craving. Rachael is a huge fan of bacon, and the creamy avocado just seems like the perfect addiction to bacon and eggs! She also prepared a warm Roasted Tomato Pico de Gallo recipe to add to it.

You can make your own restaurant-style breakfast at home! Click next page to get the recipe.

Rachael Ray: Estrella Restaurant-Style Bacon Wrapped Avocado + Eggs & Roasted Tomato Pico de Gallo Recipe Ingredients

• 1 cap-full white vinegar
• juice of 1/2 lemon
• 1 tsp cumin
• 1 tsp chili powder
• a few dashes Tabasco
• 1 tbsp canola or olive oil
• 4 cloves garlic – crushed
• 1 tbsp olive oil
• 1 lime
• 1 C loosely packed cilantro or parsley – coarsely chopped
• 4 large eggs
• 4 avocados
• salt and pepper
• 1 tsp coriander
• 1/2 tsp each granulated onion and granulated garlic
• 12 slices meaty bacon
• 2 pints cherry tomatoes or 26 cocktail tomatoes
• 2 tbsp thyme leaves
• 2 large jalapeno peppers – shopped
• 1 small red onion – finely chopped
• Tabasco or ground cayenne – to taste

Rachael Ray: Estrella Restaurant-Style Bacon Wrapped Avocado + Eggs & Roasted Tomato Pico de Gallo Recipe Directions

1. Bring a few inches of water to a simmer in a medium pan
2. Prepare a cold water bath
3. Add vinegar to the pan with water, then swirl
4. Crack the eggs individually into a small bowl or ramekin, then carefully transfer into the pan to poach for 3 minutes
5. Remove using a slotted spoon or spider, then place in the cold bath
6. Drain on a kitchen towel, then preheat the oven to 400 degrees
7. Halve the avocados, then scoop out a little bit of flesh close to the pit to make room for the poached eggs
8. Scoop the avocados from the skin, then drizzle with a little lemon juice
9. Season the avocados with dried spices, Tabasco, salt, and pepper
10. Add the poached eggs to the four halves, then “trap” the eggs by adding the other avocado halves
11. Toss the garlic, tomatoes, and thyme with salt and pepper and olive oil
12. Roast the tomatoes for about 25-30 minutes, until they burst, then remove
13. Wrap the egg-stuffed avocados with 3 slices of bacon
14. Brown and crisp the bacon in a nonstick skillet, about 3-5 minutes, then put in the oven for 10-12 minutes to roast, letting the bacon become crispy and browned
15. Combine the lime, jalapenos, cilantro, red onion, salt and Tabasco
16. Add the burst tomatoes, then toss
17. Serve the avocados topped with a good amount of roasted pico de gallo