Bold flavor and unabashed smokiness is the name of the game in this dish. For those who want to wake up to something more exciting than your average breakfast fare, blistered shishito peppers, crispy bacon, and roasted corn do the trick. If you're new to shishito peppers, don't be intimidated: hailing from Japan, these peppers are significantly less hot than jalapeños, for example, and even boast a natural sweetness. While the bacon crisps up in the oven, everything else happens in a single pan on the stovetop, cutting down on dishes and minimizing cooking time.

Directions

1. Preheat oven to 350F. Arrange bacon onto a small sheet pan and bake for 15-20 minutes or until desired doneness while you prepare the other ingredients.
2. Heat olive oil in a medium sized pan over medium-high heat. Once the oil begins to shimmer, crack each egg into pan. Cook until desired doneness (4-5 minutes for crispy edges and runny yolks). Remove eggs from pan and set aside.
3. In the same pan on medium-high heat, add the shishito peppers. Cook until blistered on all sides, about 5-7 minutes. Season with salt to taste and remove from heat. Add leftover roasted corn to the same pan and cook just until warmed through.
4. In a small bowl, mash avocado until smooth and season to taste.
5. Assemble your plate starting with mashed avocado, then blistered shishito peppers and bacon. Top with fried eggs and finish with roasted corn.

Farm Team Tips

Leftover grilled or roasted corn is ideal for this dish, but if you don't have any, you can toast fresh or frozen corn kernels in the same pan as the shishito peppers until golden and starting to brown.