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Sriracha Avocado Toast with Eggplant “Bacon” and Egg

Sriracha Avocado Toast with Eggplant “Bacon” and Egg
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Prep Time: 25 min Serves: 2
Cooking Time: 1 min Yield: 2 toasts
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Once you’ve tried eggplant “bacon” there may be no going back to the traditional greasy pork version. A spicy drizzle of Sriracha finishes off this recipe with a stylish kick!

Ingredients

Directions

1. Preheat the oven to 275°F. Slice eggplant crosswise into about 30 extra-thin rounds. Arrange the eggplant rounds onto a large unbleached parchment paper-lined baking sheet. Brush both sides of eggplant rounds with the olive oil.
2. In a small bowl, combine coconut sugar (or turbinado sugar), 1/4 teaspoon salt, paprika, chili powder, and garlic powder and sprinkle onto eggplant rounds. Bake until eggplant rounds are browned and crisp, about 1 hour 35 minutes to 1 hour 45 minutes. Transfer eggplant “bacon” directly to a cooling rack.
3. Pit, peel and slice the halved avocado. Mash avocado on top of the toasts. Sprinkle with lemon juice and 1/8 teaspoon salt.
4. Spritz a large cast iron or other stick-resistant skillet with cooking spray; heat over medium-high. Add eggs and fry to desired doneness, about 3 minutes. Add 1/8 teaspoon salt.
5. Top avocado toasts some of the eggplant “bacon.” Then top with eggs and sprinkle with Sriracha or other hot sauce. Serve with remaining “bacon” on the side.

PC: Jackie Newgent/LIVESTRONG.COM

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