WHOLE EGG, BACON AND AVOCADO QUESADILLA
Breakfast quesadillas just got a whole lot more interesting just by cooking a whole egg inside!
Doesn’t the yolk look fantastic? It would put a smile on anyone’s face, cutting into a quesadilla and discovering that. Sure, you could just have scrambled eggs inside the quesadilla. But this is so much more interesting!
I contemplated making this with runny yolks but it’s actually not very practical with quesadillas because the tortilla doesn’t soak up the runny yolk like toast does. But I really am careful not to overcook the egg because I really don’t like overcooked yolks. Too dry!
As you can see in the photo below, I use the avocado to create a “ring” to hold the egg inside the quesadilla. Avocado is the perfect barrier because it’s soft and creamy so you can kind of “smush” the slices together so they seal together, holding in the egg when it’s cracked into the middle. 
INGREDIENTS
- 3 rashers of streaky bacon, chopped
- 4 flour tortillas (Note 1)
- 4 eggs
- 1 large avocado, halved and sliced
- ½ cup grated cheese (I used cheddar)
- Salt and pepper
INSTRUCTIONS
- Heat a skillet over high heat. Add the bacon and cook until cooked to your liking. Remove bacon onto a paper towel lined plate.
- Drain excess fat from the skillet and wipe away/scrape off any black bits. Return to the stove over medium heat.
- Place a tortilla in the skillet. Place avocado slices around the rim of half the tortilla and thinner slices across the middle to form a "ring" to hold the egg - as per the photo below. Squish the pieces close together to seal them so egg does not leak.
- Crack an egg into the centre, sprinkle with bacon, cheese and season with salt and pepper. Fold the tortilla over and cook for 4 minutes or until golden and crisp. I usually cook 2 in the skillet.
- Flip, turning over the folded edge (i.e. slide the flip under the curved edge and flip over the folded edge). Cook the other side for 3 minutes or until golden and crisp. Remove from the skillet. Repeat with remaining tortillas.
- Serve immediately, while hot!
NOTES
1. I prefer using flour tortillas for quesadillas because they get nice and crispy. Also, they don't crumble or break apart when you fold them / cut them. But you can make these with corn tortillas to make them gluten free.
2. This recipe is not suitable for freezing (even after cooking) because avocado does not freeze well.
2. This recipe is not suitable for freezing (even after cooking) because avocado does not freeze well.
WHOLE EGG, BACON AND AVOCADO QUESADILLA
