Bacon, Egg & Avocado Breakfast Sandwich
Prep time
Cook time
Total time
Serves: 2-4
  • 6 eggs
  • 2 green plantains
  • 4 strips of nitrite/nitrate-free bacon
  • 4 slices of grass-fed cheddar cheese (optional)
  • 4 leaves Bibb lettuce or other lettuce
  • 1 avocado, pitted and sliced
  • hot sauce (optional)
  • 1 grapefruit, sliced (optional side)
  • Sea salt, to taste
  1. Blend 2 eggs and 2 green plantains in the blender, until smooth and creamy. Set aside.
  2. Cook 4 strips of bacon over medium-low, flipping once, until done. Pour bacon fat into a small dish and use as needed for cooking. Set bacon aside on a paper towel-lined plate.
  3. Cook 4 eggs over easy. Optional: Crack eggs into the ring of a mason jar lid to cook eggs into circular patty. If using cheese, add a slice of cheese the tops of the eggs, after flipping. Set aside with bacon.
  4. Add a bit of bacon grease or other fat to the skillet, and ladle plantain-egg batter into the pan into 4 pancakes. Cook until the top starts to bubble and dry out and underside is lightly brown. Flip and continue to cook, until done. Repeat to make 4 more pancakes.
  5. Sprinkle the tops of the pancakes with sea salt.
  6. Add pancake buns to serving plates and top with lettuce, egg, bacon, avocado slices and a dash of hot sauce (if using). Top with remaining pancake buns.
  7. Serve with a side of sliced grapefruit.
Recipe by Fat-Burning Man at