Egg

Bacon and Avocado Breakfast Sandwich with Sunny Side Up Egg

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I love Sundays.  It’s a day to sleep in.  It’s a day to wrap up all of the laundry that has piled into the hamper throughout the week.  And it’s a day to make brunch.

This sandwich is a frequent go-to in our household.  I love the combination of salty, crispy thick-cut bacon with creamy, cool avocado.  Slap a runny egg on top of anything and I am in brunch heaven.

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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

Rating: 51

Cook Time: 30 minutes

Yields: 2 servings

Serving Size: 2 open face sandwiches

Bacon and Avocado Breakfast Sandwich with Sunny Side Up Egg

Ingredients

  • 1 package of thick-cut bacon
  • 4 large eggs
  • 1-2 avocados
  • Toasted bread (your choice, we used whole wheat today)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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!
http://foodiemcbooty.com/bacon-and-avocado-breakfast-sandwich-with-sunny-side-up-egg/

Cheesy Polenta with Garlicky Spinach & Runny Egg

polenta cheesy spinach egg

Hello blog buddies,

2015 has already been such a busy year!  It’s amazing how little the weather affects life here in Colorado.  When there is snow, the people will play!  When it’s warm and the sun is shining, which is almost every day, Coloradans are outside and enjoying the outdoors.  I love being surrounded by people and places that are always hustling and bustling.

This is going to be a big year in regards to travel.  We were already saving up for a trip to London but now two friends have announced their wedding dates and we have an opportunity to visit family in Florida on the “cheap.”   That’s a lot of travel in one year for us (and a lot of $$$$ too)!  I’ve had an itch for awhile to travel internationally, but with everything else that is going, we are really going to have to pinch our pennies to make that happen.

Queue Salt-N-Pepa: “Puh-pinch ’em real good!”

Doing my best to prepare, I have been budgeting and saying no to things I want to do on the regular.  I know I need to nitpick and prioritize if I want to make every single one of my travel goals this year.  I plan to make more meals at home and eat the leftovers for lunch for as long as they last.  I will have to get creative with pantry ingredients too – like our very own series of Chopped!  This Cheesy Polenta dish is definitely on the cheap and tastes like a million bucks!

The polenta was super easy to make, just use a whisk and add plenty of liquid to make it smooth.  The Spinach adds a nice garlicky, spicy kick while adding some nutrients too.  And the runny egg on top really adds some richness to bring it all together.  Plus the egg adds some protein to help make this meal last longer.

When in doubt, put an egg on it!

I have always been good at budgeting, but this tight of a budget will be a challenge for me.  No useless shopping, no overspending when I go out for coffee, no nothing…

It’s London (and two weddings and maybe Florida too) or bust!

Wish me luck!

P.S. Sorry about the quality of the photo.  It’s off of my Instagram feed.  My laptop is still fighting with my camera. I’ve put them both in a time-out so here’s hoping that changes something.

Cheesy Polenta with Garlicky Spinach and Runny Egg

Rating: 51

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yields: 2 servings

Ingredients

  • 1/2 cup cornmeal and 2 cups water (or 1-lb pre made polenta)
  • 1 Tablespoon extra virgin olive oil
  • 4 cups fresh spinach or 1 cup frozen spinach, drained and roughly chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon chili flakes (or to taste)
  • 2 eggs
  • Romano or Parmesan cheese, freshly grated
  • 1/2 cup corn kernels (optional)
  • salt and pepper

Directions

  1. Prepare the polenta: Bring the water and salt to a boil in a medium-side pot, then turn the heat down to low and slowly pour in the polenta while stirring briskly with a wooden spoon or whisk (stirring while pouring is crutial to keep the polenta creamy and smooth - no lumps!) Once the cornmeal becomes smooth and thick, place a lid on the pot with the spoon still in it so the steam can escape. Allow to cook for 25-30 minutes, stirring occasionally.
  2. Meanwhile, add a bit of olive oil to a pan on medium heat. Add the garlic and chili flakes. Let them cook until you can smell them, about 1 minute. Add spinach and toss. Allow to cook for 3 to 5 minutes, or until the spinach is wilted. Drain and place contents into a bowl. Cover with aluminum foil to keep warm.
  3. Wipe the spinach pan with a paper towel and add a bit of olive oil then put it back on medium heat. Crack the two eggs into the pan and cover with a lid. This will steam them, making sunny-side-up eggs with fully cooked whites. You can also flip if you'd prefer over-easy eggs.
  4. Add some romano and lots of salt and pepper to the polenta (to taste). Add the corn now if you are using it. Heat until the cheese is melted and scoop the polenta into a pair of bowls. Divide the spinach evenly between the two bowls and add an egg to each too. Enjoy!

Notes

Recipe adapted from Good and Cheap: http://bit.ly/1APscGu

http://foodiemcbooty.com/cheesy-polenta-with-garlicky-spinach-and-runny-egg/

Crispy Quinoa Burgers

quinoa burger

Blog warning:  This post is filled with extreme excitement.  Only food lovers should continue.

I am a huge veggie burger fan.  From Gardenburgers, to homemade Black Bean Burgers, I love veggie burgers of all shapes and sizes.  I have eaten many veggie burgers in my day, too many to count, but this quinoa burger takes the cake.

I have to say, I’ve made many dishes that I have enjoyed. Heck, I love food so that’s not too difficult to understand, but to be honest, I haven’t been this passionate about a meal in quite awhile.

Until now!

quinoa burger

I’ve absolutely fallen in love with this crispy quinoa burger!!  The combination of the sweet and tangy beer caramelized onions, gooey swiss cheese, runny egg and crunchy potato chips is extremely messy and completely SATISFYING!  This is a burger that even a meat-eater will love.
This is definitely my new ‘go to’ when I am craving something comforting and vegetarian.

SO YUMMY!  The egg comes highly recommended but whatever you do, don’t skimp on the potato chips.  This burger needs that extra crunch!!  Call these burgers QuinWOW burgers.

QuinWOW Burgers with Beer Caramelized Onions and Swiss

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yields: 4-5 Burgers

Serving Size: 1 Burger

Ingredients

    Quinoa Burgers
  • 2 cups cooked quinoa (cooking your quinoa in vegetable broth will add a TON of flavor!)
  • 1 cup cannellini beans, mashed
  • 1/2 cup diced mushrooms, cooked (I used baby bellas)
  • 1/2 cup panko bread crumbs
  • 1 large egg, lightly beaten
  • 1 large clove garlic, finely chopped
  • 1 teaspoon chile powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup sharp cheddar cheese, shredded
  • 4 tablespoons vegetable oil
  • 4 of your favorite burger buns (I used brioche), toasted
  • 4 eggs cooked to your liking, optional but highly recommended
  • Potato chips, plain or salt and pepper chips are recommended
  • Beer caramelized onions
  • 1 tablespoon butter
  • 1 large sweet onions, thinly sliced
  • 1 pinch of salt
  • 1 cup or so beer (I used a lager)

Directions

  1. In a bowl combine the quinoa, mashed cannellini beans, mushrooms, bread crumbs, egg, garlic, chile powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal burger patties. Place on a plate and put
  2. Caramelize the onions. Heat a large skillet. Add 1 tablespoon butter over medium-high heat. Add onions and salt and cook for a minute or two, stirring frequently.
  3. At this point you want to slowly add the beer, let it cook into the onions, add more and let it cook. Do this until the 1 cup of beer is gone or the onions are caramelized to your liking and the beer has mostly evaporated. Remove the onions from the skillet and keep warm.
  4. In the same onion skillet add 3-4 tablespoons vegetable oil and heat to medium-high heat. Grab the quinoa burgers and smash them into the pan until they form a patties, about 1/2-inch in thickness. Cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the swiss cheese, cover the pan and cook 1-2 minutes or until the cheese has melted.
  5. To assemble the burgers, place each burger on a toasted bun, top with equal amounts of caramelized onions, the runny egg and crispy potato chips. Grab some napkins and DEVOUR!

Notes

Inspired by: http://www.halfbakedharvest.com/epic-crispy-quinoa-burgers-topped-sweet-potato-fries-beer-caramelized-onions-gruyere/

http://foodiemcbooty.com/crispy-quinoa-burgers-with-caramelized-onions-and-swiss-cheese/

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