Avocado Toast with Fried Eggs and Turkey Bacon

Peel and slice 2 small fresh bananas and set them aside to serve as a side.

Finely chop 1 bunch of fresh chives to yield about 2 tbsp of garnish. Cut 1 whole lemon in half.

Slice 1 large fresh avocado in half, remove the pit, and scoop the green flesh into a medium bowl. Squeeze the juice of the half lemon over the avocado, add 1/4 tsp salt and 1/4 tsp black pepper, and mash with a fork until chunky-smooth.

Heat a large non-stick skillet over medium heat. Add 1 tsp olive oil and cook 6 slices of raw turkey bacon for 3 to 4 minutes per side until beautifully crisp and browned. Remove the bacon and set aside on paper towels.

In the same skillet over medium-low heat, add another 1 tsp olive oil. Pour 1 cup of liquid egg whites into one side of the pan, allowing them to spread. Crack 4 fresh large chicken eggs into the other side of the pan. Cook gently for 3 to 4 minutes until the whites are fully set but the egg yolks remain beautifully runny. Season the eggs with a pinch of salt and black pepper.

While the eggs cook, toast 4 thick slices of sourdough bread in a toaster or on a griddle until golden brown and crisp.

Spread the seasoned mashed avocado evenly across the 4 slices of toasted sourdough bread.

Layer 3 slices of cooked turkey bacon across the toast, then divide the cooked egg whites and place them on top.

Carefully slide 2 fried eggs onto each portion of toast. Sprinkle 1 tbsp of everything bagel seasoning and the chopped chives over the top of the eggs.

Serve the hot avocado toast immediately with the sliced bananas on the side.