I’m back with another snack-attack solution today! Meet my new best friend: The Breakfast BLT with Avocado.
First things first… I’m the realest. Sorry, couldn’t resist! But seriously, first things first, breakfast has always been a bit of a struggle for me. I’m not your typical morning person, but I’m not your typical night owl either. I lie somewhere in between – enjoying the benefits of an early morning but not wanting to get out of bed…. enjoying the creativity that comes with staying up late, but am such an internal Grandma that I can’t stay up past midnight. So breakfast has always just been me grabbing whatever was quick but not necessarily something that would be healthy and filling. Que the mid-morning hunger pangs in anticipation of lunch. Oy vey.
That’s where this little gem comes in! It’s packed full of healthy fats and filling ingredients that really keep your growling stomach at bay until lunch time. It maybe takes about 10 minutes to make, but if you omit the bacon (which, ummm, no. don’t do that because everyone knows bacon is delicious) it might take about 4-5 minutes. I am writing out these steps with a good bit of detail, so it might look daunting, but I promise that anyone can make this sandwich happen!
The nitty gritty:
1/2 Avocado
1/2 Freshly sliced Tomato
2 Slices Hearty, Whole Grain Bread (A bread rich in Fiber works really well)
1 Slice of Bacon, Cut in Half
Small Bunch of Organic Spinach
2 Eggs (You can Scramble, Cook Over Easy, or However!)
1 Thin Slice of Cheese (optional)
Dash of Red Pepper Flakes (optional)
The How To:
1. Cut your slice of bacon in half and place in skillet over medium heat.
2. While the bacon is cooking, slice your avocado in half, scoop out the pit, and then scoop out the avocado flesh into a small bowl. Mash the avocado up with a fork and sprinkle in some red pepper flakes if you would like.
3. Grab your tomato and cut some pretty thick slices. I was able to get 4 really thick slices from my tomato but some might be a bit smaller or larger and you can adjust accordingly.
4. Even if the bacon isn’t fully cooked on one side yet, that’s ok. Go ahead and flip it at this point and then return to assembling your sandwich.
5. Grab a small handful of spinach and set it aside in a small bowl.
6. If you are choosing to add cheese to your sandwich, go ahead and grab your slice and place it on one of the slices of bread.
7. Next up is the eggs! If you want scrambled eggs, I would suggest to go ahead and crack the eggs in a separate bowl and whisk them up real quick. You shouldn’t need to add salt or pepper because of how we are cooking them, but you can totally add in if you would like.
8. Head back to your bacon and flip it over again. It should be getting pretty crispy by now. If you like not-so crispy bacon, you can remove it from the skillet. If you like it more crispy like me, leave it on for another minute or so and crisp it up some more.
9. Once the bacon is ready, remove it from the skillet and set to the side. Leave the burner on and leave the grease in the skillet, because this is where you will cook your eggs. If you chose to have scrambled eggs, go ahead and pour them into the skillet and immediately start stirring them around. They cook quick! Might take a minute before they are done. If you want over easy eggs, you can crack them right into the skillet and let them cook up for about 30 seconds before flipping over to the other side.
10. Once your eggs are done, remove them from the skillet and set them aside on a plate or in a bowl.
11. Place your bread in the skillet to toast it up a bit and remove once the outside is nice and toasty brown.
12. THE FUN PART! Now you can assemble your sandwich. Add your smashed avocado to the inside of one of your toasted pieces of bread and add your eggs to the other slice. Layer in your tomato, spinach and bacon, squish both pieces of bread together and cut in half. E N J O Y! 🙂
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