4 Tbsp hummus (I used Sabra Roasted Garlic Hummus)
5 bacon strips6
1 tsp butter
2 Tbsp milk
1/4 cup black beans
parsley, for garnish
Preheat the oven to 350 degrees F (If using the baking method for cooking the bacon. If using the stovetop method, skip this step.)
Slice each avocado down the middle and remove the large pit. Mash the inside of the avocado with a fork and add 1 Tbsp of hummus to each half. Set aside.
Cook the bacon on the stove top in a non stick skillet or lay the bacon on a baking sheet lined with parchment paper (or foil) and bake in the oven at 350 degrees F for 20 minutes or until crispy. Remove from oven and use tongs to place the bacon on a plate lined with paper towels to soak up the extra grease.
In a medium bowl, crack the eggs and add the milk. Whisk until combined.
In a non-stick skillet, melt the butter and add the egg mixture. Using a spatula, move the eggs around until they cook and become scrambled eggs. Add the black beans to the mixture near the end of cooking.
Add the egg and black bean to the avocado and hummus bowls. Once the bacon is cooled, crumble and place on top of the avocado and garnish with fresh parsley.