Bacon Avocado Egg

Bacon Avocado EggRemember when Facebook was exclusive to profiles and writing on someone’s wall? It was a simpler past. These days, I feel like Facebook is a black hole for wasting time, especially since they made videos play automatically. Occasionally, I’ll scroll through and catch myself watching every single clip. The beauty of it is that each clip is usually short and you don’t even notice the time go by.
poached eggThis especially holds true for those “Tasty” videos. If you’re active on Facebook, then you know what I’m talking about. If you don’t, I’m referring to ridiculously short clips of (mostly) very simple recipes, done in a fraction of a time. The videography is pretty good and the food usually looks, as the name suggests, tasty.
Bacon Avocado EggSo one day, I was scrolling through and I saw a video clip of a bacon wrapped avocado that was filled with a poached egg. It wasn’t a “Tasty” video, but a clip of a restaurant’s dish. No instructions or recipes, just how they made it. After watching it once, I thought that I could do it. So without even really prepping anything, I decided to try it.
Bacon Avocado EggYes, I’ve never poached an egg and I’ve never tried to wrap an avocado with bacon before, but how hard could it be? I wish I could say it was super simple, but I was very wrong. My poached egg was a little over done, and when I tried to put it in my avocado, I realized that I happened to have a larger than average avocado with a huge pit. The egg looked a little sad in there, but I figured, “It’s alright. Let’s just wrap the thing in bacon like the video.” So I put the two halves together, and wrapped it in bacon and set it in a low heat, nonstick pan.
bacon wrapped avocadoWell, I know that bacon shrinks from cooking, but I thought I wrapped it well enough that it should hold. As soon as I turned the avocado, the avocado started sliding in half. Now, I don’t know what kind of magic they used to keep the avocado together, but no matter how carefully I turned it, the avocado started sliding more and more, loosening the bacon wrap at the same time. Frustrated, I took the whole thing out, unwrapped the half cooked bacon and stuck a few toothpicks on the outer corners of the avocado (not the center because you don’t want to pop the poached egg). Then I re-wrapped it with the partially cooked bacon, sticking it into the ends of the toothpicks that were sticking out and put it back into the pan. The bacon continued to shrink and slowly started coming off of the toothpick. So instead of the neat bacon covered avocado I wanted, I ended up with an avocado wearing a shredded bacon sweater.
Bacon Avocado EggI wondered if it was even worth putting on the blog and if I had just wasted my precious Saturday. Even if it wasn’t the perfect dish I was looking for, cut in half and served on toast with some fresh tomatoes, it still tasted great. What I learned though, was to never trust a Facebook video without real instructions.
Bacon Avocado EggBacon Avocado Egg


2 eggs
1 tbsp. vinegar
1 avocado, ripe but slightly firm
4-5 strips of bacon
toasted bread (optional)
fresh tomatoes (optional)


  1. Fill a small shallow nonstick frying pan with water and heat until it reaches a rapid boil.
  2. While the water is heating, crack eggs into two separate small bowls.
  3. Once the water reaches a rapid boil, turn off heat and stir in 1 tbsp. of vinegar.
  4. Slide eggs carefully into the hot water, one at time and cook for 4 minutes.
  5. Once the time is up, carefully remove the eggs from the water and drain on a paper towel.
  6. Cut open the avocado in half and pop out the pit by using the blunt end of the knife. Use a spoon to scoop out the two halves.
  7. Slide the poached egg into the hollow center of one half of the avocado and line the second half of the avocado so that it is perfectly lined with the first half.
  8. Use four toothpicks to secure the four corners of the avocado, do not puncture center of the avocado, you will pop the yolk.
  9. Carefully wrap the bacon strips over the avocado, using the toothpick ends to secure the bacon.
  10. In a small nonstick pan, over medium-low heat, cook bacon on all sides of the avocado until cooked through and crisp.
  11. Serve with toasted bread and fresh tomatoes if desired. (highly recommended)

Easy Peanut Butter Eggs

peanut butter eggs 4One of the best things about holidays is all the holiday themed candy that comes out on display. Packaged in brightly colored bags and interesting designs, they are already hard to pass by, but what makes me really want to buy them are the words, “limited edition”. What do they mean by limited edition? Am I going to see the same product next year or is this a once-in-a-lifetime opportunity? What if it is something absolutely delicious and I can never have it again? All of the sudden I HAVE to have whatever is in inside the shiny wrapper. I would say 9 out of 10 times I end up buying it to try it out. Am I the only person who is like this? … Possibly.peanut butter eggs 3My #1 favorite Easter candy is the Reese’s peanut butter eggs. I think the ratio of the peanut filling to chocolate is just right and it is perfectly smooth without the thick ridges that the peanut butter cups have. The lazy side of me secretly likes the fact that I don’t have to unwrap each egg I consume (except for the initial packaging of course).
peanut butter eggs 5These peanut butter eggs are super smooth and deliciously peanut-y. It’s also really simple to make! No fancy equipment needed and it is all done in one bowl.  I made mine small, because honestly to me, smaller = cuter. I went a little overboard with the way I decorated mine (which took a lot longer than I’d like to admit). I think it’s the perfect project to do with kids and they can go as sprinkle crazy as they want or not. (But most likely they will because more sprinkles = more fun.)
peanut butter eggs 2For more Easter projects, here are my previous Easter themed posts:

Bunny Cake Pops
White Chocolate Tiramisu Eggs
Easter Bunny Surprise Cake

Easy Peanut Butter Eggs

½ c. creamy peanut butter
1 c. powdered sugar
2 tbsp. butter, melted
⅛-¼ tsp. kosher salt
½ tsp. vanilla extract
chocolate or candy melts (whichever you prefer)
optional: sprinkles and sanding sugar (for decorating)


  1. In a bowl, mix peanut butter and sugar until combined.
  2. Add butter, vanilla extract and ⅛ tsp salt, mix and taste. If needed, add an additional ⅛ tsp. salt.
  3. Chill mixture until firm, about 1 hour in the fridge.
  4. On a baking sheet lined with wax or parchment paper, dose out ½ tbsp. portions of dough and use your palms to roll and form into egg shapes.
  5. Place egg shaped dough into freezer to chill and set 15-20 minutes.
  6. Melt chocolate or candy melts and dip chilled peanut butter eggs and shake off excess chocolate.
  7. Decorate as desired.

Recipe adapted from Serious Eats.