For the bacon part of this sandwich I did something a little different – I made a bacon weave. I cut my strips of bacon in half and made a 3×3 weave. It’s super simple and guarantees that every inch of your bread is covered by bacon. #winning
And don’t forget, brunch isn’t really brunch if you don’t have a mimosa or a bloody mary, so cheers to Sunday!
Bacon and Avocado Breakfast Sandwich with Sunny Side Up Egg
Cook Time: 30 minutes
Yields: 2 servings
Serving Size: 2 open face sandwiches
1 package of thick-cut bacon
4 large eggs
Toasted bread (your choice, we used whole wheat today)
Prepare a jelly roll pan with parchment paper. Cut 12 strips of bacon in half. Place 3 half slices of bacon on the parchment paper and weave in 3 more pieces, like a basket.
Pop the pan into a cold oven and set it to bake at 375 degrees. Set your timer for 10 minutes. After 10 minutes, turn your jelly roll pan around in your oven. Set your timer for another 5-10 minutes or until the bacon is cooked. Remove from the oven and drain bacon on a paper towel.
As the bacon drains, cook your eggs. Take a few tablespoons of the bacon grease and place it in a medium pan. Heat the pan to medium heat and crack the eggs into it. Cover with a large lid and wait about three minute, or until the whites of the eggs are cooked but the yolks are still runny.
Make your sandwich: place the toasted bread on a plate, cover with slices of cool avocado, add your bacon weave and top with a hot egg. Serve with your favorite hot sauce. Enjoy!
After all of the devastation here in Colorado, we are still in clean up mode. Areas in the foothills are still in a state of emergency. A lot of the water around us has receded in our town, but many neighborhoods are still underwater. We are very lucky.
There are ways you can help if you can. There are many families left without homes who did not have flood insurance. Colorado is a dry, wildfire-prone place. Most insurance companies don’t mention flood insurance when you buy a home out here. Due to vast burn areas, the land here wasn’t able to soak up the heavy rain we received and thus, flash floods. You can see some amazing photos of this tragic event here.
As I said before, we are very lucky. We didn’t have any damage and were able to continue safely drinking our tap water. We were, however, stranded for a few days and ate whatever we had on hand to get by – mostly junk. The highways are finally open and the grocery stores receiving shipments again. I was able to buy some fresh produce. This is one of the first things I made.
I was craving fresh avocado and tomato – one of my favorite combination of flavors. I had provolone on hand so I added it to my omelette but mozzarella would be a good, salty cheese to use too. I have to say, it was extremely satisfying to eat something so light and fresh for a change. Things are looking up.
It’s funny, this event has physically separated families and loved ones, but somehow has brought this community closer together.
Spray a small non-stick pan with non-stick spray and heat it over medium heat. In the mean time, whisk the eggs, salt and pepper, and dry mustard and cayenne (optional) in a small bowl. Add the egg mixture to the pan and turn the pan so the egg coats the bottom of the pan and part of the sides. After you see the edges turn from yellow to white (cooked egg), sprinkle tomatoes around the egg, and add the cheese. Fold the omelette in half, cover with a lid, and lower the temperature to low. Continue to cook until the inside of the omelette is cooked and the cheese is melted, about two minutes. Remove from heat. Top with fresh avocado slices and sprinkle a couple more tomatoes on top and serve.
Vacations are a glorious thing. Instead of worrying about bills or what to make for dinner every day, I spend more time worrying about what shoes to wear each day. Sunny San Diego was beautiful – as it usually is. We were there to pet sit for Mister’s sister but we took advantage and turned it into a vacation for the two of us. It was a balmy 68 degrees during the day and cooled off to a mild 64 degrees at night. Perfection.
We stayed in a neighborhood within walking distance to beach. The sights and smells of the ocean were therapeutic to say the least. Mountainous Colorado is a wonderful place to live but it lacks numerous large bodies of water. I have missed the water so. I could have walked along the beach – soaking in the sun, picking up seashells, digging my toes into the sand – all vacation long (believe me, we did plenty of that!), but there were loads of other sights and sounds to enjoy too.
We attended a BBQ on the beach with family and friends and took a scenic bike ride around Mission Bay. We visited local shops and indulged in some local brews too. We also ate so much delicious food!! I can’t believe we ate so much in the short time we were there. Have you ever heard of a California Burrito?
The name is a bit deceiving because I haven’t seen a California Burrito outside of San Diego. Anywho, it’s a burrito filled with carne asada, cheese and pico de gallo. Your typical burrito… except that it features crispy french fries inside of the tortilla as well! It sounds too good to be true, right? It almost is. I DREAM of California Burritos outside of San Diego constantly.
We also attended a poke festival with a few of the coolest Filipinos I know. We stuffed our faces full of fresh ahi poke, yellowtail poke, salmon poke and (fill in the blank) poke.
When our stomachs were bursting, we walked until we made room, then filled the spaces with more Hawaiian-themed treats like spam musubi, loco moco, shaved ice, kona coffee and mango pastries. Yum, yum and yum!
It was great to spend time with family and meet new friends but it is also nice to be home. There is just something completely comforting about sleeping in your own bed. After so much delicious food in California, we were due for a light meal. This smoked salmon sushi bowl hit the spot. You can easily make this vegetarian by omitting the salmon. It will still be light and flavorful and you wont be able to stop eating it.
When I tell people I made something “egg-free” and “dairy-free” they usually look at me in horror with a weird, scrunched-up face. Here’s how I solve that problem, I tell them that I added avocado instead. Cue faces of relief. The avocado makes this tuna salad creamy without the addition of mayo or hard-boiled eggs like some other tuna salad recipes call for. This might be something to keep in mind for those of you who can’t stand the sight or smell of mayo too.
Obviously, this is a tuna salad and still has animal product in it (i.e. tuna). I’m not sure if there is a good replacement for tuna for vegan or vegetarian folks. Do you know? We also added real cheese to our sandwiches, but you can just as easily use Vegan cheese or omit this completely.
This is a quick recipe to whip up any time you’re looking for something easy. Tuna lasts forever in your cabinet, so as long as you have some ripe avocados, you’re pretty much ready to rock. If you’re feeling extra lazy, double the recipe and save the leftovers for sandwiches or a lettuce salad later on. Simply pack the leftover tuna salad in a container, then place a layer of plastic wrap over it and push it down into the tuna salad (so the plastic is touching the salad). This will help prevent the avocado from oxidizing and turning that ugly brown color.
5-ounces canned or packaged tuna (in water), drained
1/4 cup carrots, minced
1/4 cup celery, minced
1/4 cup cucumber, minced
1 tablespoon onion (or 1-2 green onions), minced
1/2 avocado, mashed
2 teaspoons dijon mustard
Juice from 1 lemon or 2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon dried dill
1/2 teaspoon dried parsley
A splash of sri racha (optional)
2 slices of cheese (sub Vegan cheese or omit if you'd like), cut in half to make 4 slices
4 small slices of your favorite bread
2 large leaves of romaine lettuce, cut in half to make 4 leaves
Slices of tomato
Combine all ingredients except for the bread, cheese, lettuce and tomato in small bowl and set aside.
Toast the bread in a toaster oven until it just begins to brown. Add the cheese and toast for another minute until the cheese is melty. Top each slice of bread with a piece of lettuce, a scoop of Tuna Salad, and tomatoes.
Grilled Cheese month continues! And with the recent bout of cold weather, comfort food really hits the spot. Grilled cheese is always a favorite in this household. Even the cat loves to nibble off of our sandwiches. She has good taste.
I love the contrast of textures in this sandwich. The inside of the sandwich is soft and chewy while the outside is crispy and buttery. Plus the addition of Parmesan onto the buttered bread puts this sandwich over the top. I will absolutely keep doing this to grilled cheese sandwiches in the future! Why haven’t I done this before?!
Butter one side of each slice of bread. Sprinkle the Parmesan on the buttered bread. Place buttered sides of two bread slices in a frying pan. Bring pan to medium heat. Arrange a slice of mozzarella cheese, turkey, avocado, and a second mozzarella slice of cheese on bread slices, dividing evenly.
Arrange other slices of bread on sandwiches, butter side up. Cover pan with a lid and cook over medium heat until the underside of the sandwich is crunchy-golden brown, 3 to 4 minutes. Lift sandwiches, flip, cover and cook until second side is golden brown, 3 to 4 minutes more.
As a kid, I hadn’t experienced the “Egg in a Picture Frame” phenomenon. Known by many names, an “Egg in a Picture Frame” is where you cut a round hole in a piece of buttered bread, fry it in a pan and crack an egg in the hole. I only recently tried one of these myself. You end up with crispy, buttered toast complete with runny egg. Plus the round toast hole that you cut out is a tasty bonus. And to think, I’ve gone this long deprived of this breakfast delight! After this revelation, I felt obligated to try different “egg in” recipes to see what else I might have missed out on all these years.
Avocados are one of my favorite things to eat with eggs. I figured, why not crack an egg in an avocado half and bake it all together? I even got crazy with it and even added some salt and pepper (whoa Foodie McBooty, slow it down there thrill-seeker). I’m not sure if my egg was too large or if my avocado was too small, but I did have a bit of the egg white drip down the side of my avocado halves. I baked mine as they were and ate the crispy egg white remnants that had spilled over.
These directions are fairly simple so I’m skipping my usual recipe format today.
Preheat your oven to 425.
Cut an avocado in half, remove the pit and scoop out a bit of the flesh to make room for the egg. Place avocado halves on a baking sheet with aluminum foil. This will make for easy clean up. Crack an egg and gently drop it into one of the halves. Your egg will probably runneth over the edge a bit and that’s okay. Repeat with the other half. Top each egg with a bit of salt and pepper (and cayenne pepper if you like heat) and place them in your hot oven. Cook for 8-10 minutes or until the egg yolks are at the firmness you desire.
Last night I fell asleep thinking about my grandma. Mostly about how I miss those innocent moments where I went through my grandma’s jewelry as a little girl, delicately picking up each bracelet or pin and imagining myself wearing each piece like royalty.
I still have a very close relationship with my grandparents who have lived in Wisconsin all of their lives. I only mention this because they like to remind me every single time I talk to them, always asking me how I could move away from them (as if things weren’t hard enough). There is always a hint of guilt in their “hellos” and “goodbyes” and although I hate to admit it, it gets me every single time.
I miss them terribly. They are now both in their 90’s and still kicking. My grandmother is a cancer survivor. My grandfather has survived not one, but two strokes. I can only hope that I will be a fraction as strong as they have been as I grow older.
This recipe reminds me of them, in an uncanny way. My grandparents are creatures of habit – always going to the same restaurants and splitting the same meals. When I still lived in Wisconsin, I would invite them over from time to time and challenge them to try something new. This is one of those recipes I would cook for them if I could.
I kind of threw this recipe together on the fly after previously seeing this recipe on Pinch of Yum …from whom I borrowed this photo because her photography is gorgeous. Thank you!
Lite sour cream, watered down until smooth and drizzle-able
Fresh cilantro, for topping
Warm the olive oil in a medium sauce pan. Add the chicken and water, cover, and simmer at a medium low temperature. Do not turn the chicken and resist every urge to lift the cover. Once the tops of the chicken breasts are no longer pink, give them a couple more minutes then take the cover off and prick with a fork. Your chicken should be 90%-100% cooked. Shred the chicken, add the taco seasoning and add enough water to cover the shredded chicken. Simmer on low, covered, to let the chicken stew in the taco seasoning and soak up all of those flavors.
In the mean time, spray a cake pan with loads of non-stick spray and prep your veggies. Warm your tortillas by wetting a couple paper towels and putting your tortillas between them. Nuke the tortillas in the microwave for 45 seconds.
Preheat your oven to 400 degrees F. Divide the chicken (reserving the juices) and tomato chunks between the tortillas, add about a tablespoon of black beans, tablespoon of corn and a sprinkle of onion to each. Roll the tortillas up and place in the cake pan. Drizzle the reserved chicken water and taco spices on the rolled tortillas, sprinkle the enchiladas with cheese and sprinkle the remaining onion on top. Bake for 15 to 20 minutes, until the cheese is bubbly and the enchiladas are warmed.
Add your avocado chunks, sour cream drizzle and cilantro. Devour!!
If you have more time, slow cook the chicken, spices, water, tomatoes, onion, black beans and corn in a crock pot. Simmer on high for 3 hours (or longer on low). Use two forks to shred the chicken and mix everything together.
Combine the mango, tomatoes, avocado, jalapeno, onion and lime juice. Add a couple tablespoons of fresh cilantro and taste test. To me, cilantro gets overpowering very quickly. Add more until you are satisfied with the result. Add salt, pepper, and minced garlic, to taste. Serve immediately and keep chilled.
I’m a burger ADDICT. Lately I have experimented with healthier burger options. I have this belief that with meats like turkey or buffalo, you sacrifice a lot of flavor in a burger patty. Lordy, lordy, he hath proven me wrong!
I never thought I would see the day when I, Foodie McBooty, falls in love with a turkey burger! I am happy to announce that HEALTHY and FLAVORFUL characteristics do exist in one entity. (Who knew?) This (incredibly) messy burger is packed full of southwestern flavor. Granted, I have never been to the “Deep South”… but if Texas had a taste I’d imagine this is what it would taste like.
Because these are so messy, I recommend carving out the guts of the top part of the bun. That should help control some of the damage and save the salsa and crema from falling onto my lap.
I dream that some day I will have a decent picture of this absolutely amazing turkey burger. Until then, trust me here and let your photo imagination run wild!
Combine the onion, avocado, tomatoes, and cactus. Add the garlic, cilantro, cumin and chipotle pepper sauce. Mix well. Add lime juice and combine. Place in the fridge until ready to use.
For the burgers:
In a large bowl, combine turkey, chorizo, tortilla chips, soy sauce, pepper, parsley and Worcestershire sauce. Form into large balls, flatten and shape into a size that is slightly larger than your buns (they will shrink a bit when they cook!)
Place burger patties on the grill. 6-8 minutes on each side. After turning place the pieces of monterey jack cheese on each burger -- Once cooked, the internal temperature should be 170 degrees. Put the rolls on the grill and close the lid until the cheese is melted and the rolls are toasted.
While these cook whisk together a few scoops of crema and chipotle hot sauce (to taste).
Put the burgers on roll bottoms, top with salsa and crema and cover with gutted roll tops.