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!
I eat an average of 1 billion poached eggs each year. I may or may not be exaggerating (EGG-aggerating?). I also may or may not be made of poached eggs. Scientists are still trying to figure that out.
As you may already know, kale is packed with all sorts of good stuff for you (fiber, iron, vitamin k, antioxidants, yadda yadda) and has zero fat. The taste to me is like a mix of spinach and seaweed – it takes a little bit of getting used to at first. For me, the runny yolk from the eggs adds the perfect amount of richness to balance the ‘healthy’ factor of this dish.
1 large slice of bread or 2 small slices of bread, toasted
1/2 clove of garlic, minced
1/8 teaspoon red pepper flakes, or to taste
1 bunch kale, center ribs removed, sliced into 1/2-inch-wide ribbons (about 2 cups)
salt and pepper
Add about 1 teaspoon olive oil to a skillet. Add the garlic and red pepper flakes and cook over medium-low heat until the garlic is fragrant, about 1 minute. Add the kale and cook until wilted, 2-3 minutes.
Fill a medium pot with water 2/3 of the way full. Bring the water to a simmer (so there are rapid champagne-like bubbles coming from the bottom of the pot, but not rolling water). Add the white vinegar to the water and wait for the temperature to return if necessary. Add the eggs and cook for 3-4 minutes. While the eggs are cooking, take a slotted spoon and gently spin the water above the eggs to help the eggs keep a rounded shape.
Transfer the kale to a plate and top with the poached eggs. Add salt and pepper to the eggs if desired and serve with toast.