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Fried Egg Breakfast Stackers
with tomato, bacon, avocado

Active: 25 min Total: 25 min
A thick piece of juicy tomato makes the perfect substitute for toast. Topped with a runny egg, some crispy bacon, and creamy avocado, you'll want to eat this breakfast-for-dinner combo all the time!


Fried Egg Stackers:
  • Bacon - 6 slices
  • Tomatoes, beefsteak (or similar large tomato) - 2 , 3/4" or 2 cm slices (2 slices / serving)
  • Avocados - 2
  • Basil, dried - 1/2 tsp
  • Lemon juice - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Eggs - 4
Romaine Salad with Cucumbers:
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Cucumbers - 8 oz , diced
  • Lettuce, romaine - 2 hearts , chopped


  1. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Make bacon - Place bacon slices on a plate between 2 sheets of paper towels. Microwave for 4 to 6 minutes, until crispy. Start checking at 4 minutes and microwave for longer as needed. (Can be done up to 5 days ahead)
  3. Cucumbers / Lettuce - Prep as directed. Store separately. (Can be done 1 day ahead)
  4. Tomatoes - Slice tomatoes.
  5. Avocados - Prep avocado. Mash in basil and lemon juice. Season to taste with some salt and pepper.

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  1. Sprinkle tomatoes with some salt and pepper. Spoon on mashed avocado, break bacon in half, then layer 1 slice on each tomato slice. If bacon was made ahead of time, warm it up for 30s in the microwave.
  2. Heat a nonstick pan over medium heat. Add oil and then crack eggs into heated oil. Fry eggs to desired done-ness (cook on one side for sunny-side up or flip and cook on both sides). Season with some salt. Top your tomato, avocado, and bacon stackers with fried eggs.
  3. Toss cucumbers and lettuce with dressing. Enjoy your breakfast stackers with salad!



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