This is my take on green eggs and ham, (or bacon.) It’s a fun and easy way to put a spin on a traditional side dish, and they are a big hit at picnics!
Here’s what you need:
2 ripe avocados
A splash of white wine (or lime juice)
6 slices of thick cut bacon
Grape or cherry tomatoes. (Enough for 12 slices.)
a generous pinch (or two) of dried chipotle seasoning (or crushed red pepper flakes)
a pinch of salt
Here’s what you do:
Hard boil the eggs (about 12 minutes) and fry the bacon until crispy. Set the bacon aside to cool. Peel the eggs and slice them in half long-wise. Remove the yolks and place them in a bowl. You can use a stand up mixer with whisk attachment, or a handheld mixer, or a wooden spoon if you are feeling strong. (I opt for the stand up mixer.)
Cut the avocados in half, carefully remove the pits and scrape them out of the skin. Add them to the egg yolks. Add a splash of white wine, or lime juice. (I use the wine because I am allergic to citrus, and it keeps the avocado from browning. I think the flavor is nice too.) Add the salt and chipotle or pepper seasoning.
Crumble 4 of the pieces of bacon into the mixture, and save the other two for garnish/topping for the eggs. Spoon the mixture evenly into the egg halves. (About a heaping teaspoonful for each.) Crumble the remaining bacon and sprinkle over the eggs.
Snip the chives into about 1 inch pieces, and stick 2 into each egg’s filling. Top with a tomato slice, and sprinkle a little extra chipotle on top if you’s like.