Tag Archives: turkey bacon

Day 18: Fried Egg, Avocado, Bacon and Tomato Sandwich

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I’m sure you have realized by now that at least once a week I eat breakfast (i.e. eggs) for dinner. I honestly would probably do it much more often than that, but I’m sure y’all would get tired of reading about it and that wouldn’t really fit into the premise of the Pinterest Project.

For Day 18 of the Pinterest Project, I am making a Fried Egg, Avocado, Bacon and Tomato Sandwich, or as I like to call it a Fried Egg BAT. When I originally repinned this to my ‘recipe’ board, I didn’t realize that I was just repinning a picture and not a link to an actual recipe. Luckily the name of this sandwich speaks for itself, so it wasn’t too hard to wing it.

Fried Egg BAT

Ingredients:

  • 1 egg
  • 2 slices of bread (I used Ezekiel 4:9 whole wheat bread)
  • 1 slicing or beefsteak tomato
  • 2 pieces of bacon or turkey bacon (I opted for the lighter turkey bacon)
  • 1/4 of an avocado
  • salt and pepper to taste
  • non-stick cooking spray or 1 tsp olive oil

Directions:

Cook bacon according to packaging. [I had 2 pieces of leftover turkey bacon for the other night, so I just reheated that in a frying pan for a few minutes.] Toast 2 pieces of bread in toaster and set aside on plate.

Starting at one end of the tomato, cut 2 or 3 slices off about 1/4 inch thick. Discarding end piece and set aside slices. Cut avocado in half and put away the half with the seed for use another day. Peel remaining half of avocado and slice. You’ll only need about 4 thin slices.

[Look at that avocado below! I have the hardest time finding ripe avocados in NY, so I was super excited when I picked this baby up today! There’s nothing better than a perfectly ripe avocado :)]

Heat frying pan on medium and spray with cooking spray or put olive oil in pan. Crack egg into pan and cook until desired doneness. [I personally like my fried eggs over easy.]  On one piece of toast, layer turkey bacon and fried egg and layer tomato slices and avocado on the other slice of toast. Salt and Pepper as desired.

Close the sandwich up and enjoy!

I know I say this a lot about, but this recipe was really good! I mean, I guess it should be since I’m picking out recipes that I would want to eat! I’m a pretty picky eater, but I at least know what I like. This sandwich was a little messy because of the juice from the tomato and the yolk, but it was totally worth it. The toast was a little more done than I typically like, but overall it was really good.

If you cook the bacon in advance, then you could make this for a quick breakfast before work! Plus, it’s relatively healthy. You’ve got your protein from the turkey bacon and egg, good kind of fat from the avocado slices, carbs from the whole wheat bread and some tomato slices for your veggies. I’d say this sandwich is way better than any breakfast sandwich you’re going to get from a fast food place!

One bite in and it was so good!!!! Try it, you’ll love it!

P.S. My abs are like seriously burning from yesterday’s 300 workout. I definitely need to incorporate that routine into my weekly workout schedule. If you didn’t see yesterday’s post, you can read about it here.

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Day 10: Migas

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Today is officially day 10 of the Pinterest Project, one day late that is. For those of you who are regular readers, I skipped a day yesterday. I know I shouldn’t have, but this past week was very tiring, and I needed a day to just relax. Plus, I read almost 250 pages of Mockingjay, so creating something was one of the last things on my mind. Tonight before bed, I’ll finish the last 40 pages of Mockingjay, but you’ll hear about that tomorrow.

Migas are on today’s menu. These aren’t just any Migas though, they’re my Migas that I posted to Pinterest. Coming from Texas I LOVE TexMex and Migas is one of my favorite brunch items to eat. They’re really easy to make and they have one of my favorite ingredients in them – eggs!

Migas with Turkey Bacon (makes 2 servings)

Ingredients:

  • 5 eggs
  • 4 pieces of Turkey Bacon
  • 1/4 cup chopped onion
  • 2 tortillas (flour or corn) cut into 1 inch pieces
  • 2 tablespoons olive oil
  • Splash of Milk
  • 1/4 cup grated cheese
  • Salt and Pepper to taste

Directions:

In a frying pan, cook Turkey Bacon as directed on packaging. When fully cooked, remove from pan onto a paper towel lined plate. [I had 6 pieces of Turkey Bacon left, so I ended up just cooking all of them because they were about to expire, but only 4 are used in the Migas.]

In same pan heat 1 tablespoon of oil over medium-low heat. Add onions, salt and pepper to taste and cook until browned and translucent (about 4-5 minutes). When fully cooked, remove onions from pan and set aside.

 In same pan, add remaining olive oil and cook tortilla pieces until they are brown and crispy (about 4-5minutes). I used four tortillas, but you can use corn as well.

Whisk together eggs and the splash of milk into a separate bowl. If you don’t have milk, you can use water – both of these help make the eggs fluffier. Break the bacon into smaller pieces and add bacon pieces and onions to the egg mixture. Pour egg mixture over tortilla pieces and cook until the egg has set.

 Once eggs are done, divide onto two plates and top with shredded cheese. I also like to add salsa to the top of my Migas. Pace Picante is some of my favorite salsa to eat on eggs and that’s what I added! Add some hash browns or home fries and you’ve got a TexMex brunch!

I was only able to eat like 4 of my fries before I was just too full! These Migas are some of my favorite things to cook! They are so tasty and amazing! Try them out and you’ll love them!