2 tbsp (30 mL) canola oil
8 slices peameal bacon
1 ripe avocado, pitted and sliced
1 beefsteak tomato, sliced
4 slices Cheddar cheese
8 slices Ben’s® White Bread, toasted
4 cups (1 L) mixed fruit (such as cantaloupe, honeydew, strawberries, grapes and blueberries)
In large nonstick skillet, heat half of the oil over medium heat; cook bacon for 2 to 3 minutes per side or until browned. Transfer to plate and tent with foil.
Wipe out skillet; heat remaining oil over medium-high heat. Crack eggs into skillet, using spatula to keep egg whites from running into each other; cook for 3 minutes or until whites are set and yolks are still runny or until desired doneness.
Layer avocado, tomato, cheese and bacon on half of the pieces of toast; top with fried egg and remaining toast. Serve with fruit salad.