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.
Hi, I’m Nicole and I am a hollandaise sauce junkie. I love ordering it in restaurants but I have made some dreamy, creamy, restaurant-quality hollandaise sauce at home too. More often than not you’ll catch me licking my plate clean, but behind those satisfied eyes lies a face full of guilt. I feel guilty knowing what I just put into my body.
It’s an internal battle for me. My tastebuds argue, “It’s soooo good! Eat some more. That’s not enough sauce, you should put another gallon on top of those eggs!” While my heart screams, “What in the world are you thinking?! I thought you liked me!!”
Because I do love and respect my heart, I thought I would try making a “skinnier” version of this sauce. I used light greek yogurt and a bit of mayo to accomplish the same mouth feel. The lemon and the greek-style yogurt add a familiar zing like you would find in a traditional hollandaise sauce. Although, it’s not perfect and it’s not the quite same as hollandaise, it did satisfy my craving.
Have you tried a recipe similar to this before? What do you do to lighten your “heavy” sauces? Do you have any favorite substitutes?
8 large leaves of basil (or you can use wilted spinach)
slices of tomato
1/4 cup lemon low fat yogurt
1 tablespoon light mayo
1/2 teaspoon dry mustard
1 pinch salt
1 pinch cayenne pepper
fresh chives (to garnish)
1 tablespoon white vinegar
Combine lemon yogurt, mayo, dry mustard, salt and cayenne in a small saucepan and whisk gently on low heat until warm and smooth
Fill a medium pot with 2 inches of water and 1 tablespoon vinegar. Bring water to a boil and reduce heat to a low temperature where the water is still consistently boiling but very low; crack one egg into a small dish and gently pour it into the pot, doing the same for each additional egg, one by one. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque.
In the meantime, toast the english muffins. Place toasted muffin halves on two plates and top with basil leaves (or spinach) and tomato slice(s).
Carefully remove eggs from the water with a slotted spoon, letting the excess water drain away; place on top of tomato; drop a dollop of sauce on top; garnish with chives and a sprinkle of cayenne.