Cooking time 5 to 20 min 20 to 30 min 30 min and more

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Duck bacon, cottage cheese, and avocado breakfast bowls

Preparation : 25 minutes
Cooking : 6 minutes
Portions : 4

bol déjeuner au canard

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Ingredients

1 package (200g) of Brome Lake Duck Bacon
1 head of romaine lettuce, washed, dried, and finely chopped
2 avocados, diced and sprinkled with lime
227 g (1/2 lb) strawberries, hulled and sliced
500 ml (2 cups) cottage cheese
2 to 4 eggs, cooked semi-hard boiled (cooked about 6 minutes) and cut in half
Salt and pepper
Slices of toasted bagel

Preparation

Preheat a medium skillet on medium heat. Fry the duck bacon slices for 2 to 3 minutes on each side. Remove from the pan and set aside on paper towels.
Spread a base of chopped lettuce into four medium bowls. Arrange the diced avocado, strawberries, duck bacon and cottage cheese decoratively on the bed of lettuce. Garnish each serving with half an egg and season to taste with salt and pepper. Serve immediately with slices of toasted bagel.

5 to 20 min 20 to 30 min 30 min and more

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