BREAKFAST BENEFITS

START YOUR DAY IN A HEALTHY WAY WITH A TASTY BOWL OF HEARTY GRAINS, NUTRIENT-PACKED BERRIES, CRISP FRESH VEGGIES, AND HIGH-PROTEIN EGGS.

Bacon, Lettuce, Avocado, and Tomato  Breakfast Bowls 
HANDS-ON 35 MIN.
TOTAL 55 MIN.

Sure, you could eat this dynamic combo between two slices of bread— but we like to color outside the lines. Crispy candied pancetta replaces bacon, and a grilled avocado elevates the bowl with its charred flesh and cool, creamy interior. The bowl is crowned with a poached egg and garnished with tender watercress and cherry tomatoes.

1. Preheat oven to 300°F. Line a baking sheet with parchment paper.

2. Stir together brown sugar, paprika, and fennel in a small bowl. Place pancetta on prepared baking sheet. Rub brown sugar mixture evenly on both sides of pancetta slices. Bake in preheated oven until crispy, 20 to 22 minutes.

3. Cook quinoa according to package directions. Set aside.

4. Heat a lightly greased cast-iron grill pan over medium-high. Place avocados, cut side down, on grill pan; grill until char marks appear, about 1 minute. Rotate each avocado 45° (to create crisscrossed marks), and grill until char marks appear, about 1 minute. Set aside.

5. Divide quinoa evenly among 4 shallow bowls. Top each with 1 grilled avocado half, cut side up, and ½ cup watercress. Place 1 candied pancetta round next to each avocado half. Divide tomatoes evenly among bowls. Place 1 poached egg on each avocado half. Drizzle watercress, avocado, and tomatoes evenly with oil. Sprinkle evenly with salt and pepper.