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Sriracha Avocado Toast with Eggplant “Bacon” and Egg

by Livestrong_Recipes  |  Jul 14, 2016

Sriracha Avocado Toast with Eggplant “Bacon” and Egg
  1. PREP
  2. 25 m
  • COOK
  • 01 m
  • TOTAL
  • 26 m

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

SERVES 2

  • 8 oz Eggplant
  • 2 tbsp olive oil
  • 2 tsp Coconut Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Spices - Smoked Paprika
  • 1/8 tsp Chili Powder
  • 1/8 tsp Garlic Powder
  • 1 medium Hass Avocado (1/2)
  • 1 tsp lemon juice
  • 2 slice Bread, Sourdough, Cracked Wheat
  • 2 sec Cooking Spray, No Stick, Pan Coat
  • 2 Eggs, Large
  • 1 tsp Sriracha Sauce

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.
6 PC: Jackie Newgent/LIVESTRONG.COM