Loaded with avocado, bacon and bell peppers
With the busy bustle of summer vacation, I found myself a day or two behind on grocery shopping, and hence a few less necessities on hand than I’d like. In that moment of pressure, I started grabbing what was lingering in my kitchen and created this premium egg sandwich. Now I’ve made it about three times in one week, enjoying it as a nice lunch. It’s quick and easy to make and doesn’t weigh me down with the squelching temperatures outside. Has the temperature picked up where you are? It’s gone from a mild summer start throughout most of June, which I was thoroughly enjoying with my windows open and the fans blazing (just like the way I grew up, pre-air conditioning), to hot hot hot.
I make the entire sandwich on the griddle, so I don’t get more than one thing dirty. Another advantage to making this sandwich. Plus don’t you find clean up on a griddle much easier than a pan? The bread, bacon and chopped veggies go on first since they require the most time to cook. While I’m flipping bacon, I flip the bread and toss the veggies. I cooked on my griddle at the highest setting which is 400 degrees.
The bread, bacon and chopped veggies go on first since they require the most time to cook. While I’m flipping bacon, I flip the bread and toss the veggies. I cooked on my griddle at the highest setting which is 400 degrees. To me, the other temperatures settings don’t even exist. I do everything at the same temp. So far, that hasn’t been an issue.
I toast both sides of the bread, so whatever you like, for the amount of toastiness that makes you happy. Same for your bacon. My niece did not appreciate how toasted I made her bacon slices last week during her visit. But I like my bacon crunchy. So go with whatever makes you happy.
While everything is cooking, slice your ripe avocado in half and spread out half of the contents onto one side of your toast. When your veggies finish cooking, put them on top of the avocado, because the avocado will help hold them in place, preventing them from falling off your sandwich while you eat. Lesson learned from experience y’all.
Prepare two scrambled eggs (or sunny side up) on your griddle near the conclusion of your bacon cooking. I salt and pepper mine, but once again, that’s a personal preference.
When ready, line up your bacon on the other toast slice to cover the entire piece, then top with the eggs. Now line them up and push them together, making a nice plump, premium egg sandwich. I spread a little dijon mustard on mine as I eat for added kick.
I think it all came together in about six minutes and took about as long to devour. It was delicious and filling, without a lot of effort. That to me is a win in the kitchen!
- 2 – 3 slices bacon (I used turkey bacon)
- 2 slices of gluten free bread
- 2 large eggs (I used brown)
- 1 large mushroom – chopped
- 1/8 portion of bell pepper – chopped
- 1/2 avocado – ripe, medium to large sized
- Dijon Mustard – optional for spread