According to Urban dictionary, the first 3 definitions of the word “Bae” are: 1. Before anyone else, 2. a Danish word for poop, and 3. baby, boo, or sweetie. Definitions 1 and 3 come closest to how my friends and I use the term, although definition 2 may come in handy when I study abroad in Denmark for the next 4 months (!!!). I have just coined another abbreviation for “bae” with a similar endearing connotation….Bacon Avocado and Egg sandwich aka BAE sandwich.
I can never get enough of my favorite Avocado and Egg Toast but this time I brought it up a couple levels by adding some chipotle powder, BACON, and another slice of bread. Too good. As always, the best part is when the yolk runs and serves as a natural sauce. Warning: it can get messy as you can see from the pictures. The chipotle powder gives the sandwich an extra kick and is highly recommended.
The preparation for this simple sandwich is approximately 10 minutes. It would probably fit best in the big breakfast/brunch category although I had it for lunch and would happily eat it for dinner too. This BAE sandwich is a must-try and you will see that it truly does go “before anyone else.”
BACON AVOCADO AND EGG (BAE) SANDWICH
2 slices bread (I used whole wheat)
1/2 avocado, ripe
1 tablespoon lime juice
salt and pepper
2 strips bacon, crispy
2 teaspoons chipotle powder
Toast 2 slices of bread in a toaster (or on a pan with olive oil).
Scoop the meat of 1/2 avocado into a small bowl and mash. Add lime juice and salt and pepper to taste.
In a skillet or toaster oven, cook bacon until crispy. Use a paper towel to soak up excess grease.
In another skillet (or the same one), fry an egg.
Assembly: Spread the mashed avocado on one slice of bread. Sprinkle the chipotle powder over the avocado. Put fried egg on top. Then add bacon strips. Lastly, add other slice of bread on top.
Cut in half diagonally and devour.
Today is a special day! It’s June 12th, which means this blog is exactly 1 year old. I first started it because I was so sick of the college cafeteria food I ate every day of freshman year. I wanted to make my own simple, healthy recipes throughout sophomore year since my dorm suite had a kitchen and share these recipes with other students. Although I was still on a school meal plan this year, I definitely cooked more and was a happier diner
I cannot believe how far this blog has come in just one year. My Greek Yogurt Blueberry Pancakes recipe went viral earlier and was featured on 2 of my favorite websites Buzzfeed and Greatist. Literally a dream come true. Ever since, there has been so much traffic to this website that I never could have imagined a year ago.
Of course, none of this is possible without the help of all my supporters – ALL of you who are reading this right now, those of you who subscribed to my blog, any who has commented on/liked a post, my amazing friends who have helped me or watched me cook, and of course, my mom who is the one who has inspired me this entire time. A HUGE thanks to all of you
In celebration of this 1-year anniversary, I have guacamole deviled eggs for you all. Eggs are a symbol of new life and fertility, which is what I hope this next year will bring for this blog. Since it is the summer again, I will definitely have more time and energy to try out new recipes. So thanks for stopping by and stay tuned for more!
GUACAMOLE DEVILED EGGS
Guacamole (see my recipe)
6 hard boiled eggs
1 tablespoon vinegar
Boil the eggs: Place the eggs in a single layer in a pot, completely covered by water. Add a tablespoon of vinegar to help keep the egg whites from running out of any eggs that happen to crack while cooking. Bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat and leave the pan covered for 12 minutes.
While the eggs are boiling make the guacamole.
One by one, crack and peel open the boiled eggs after they have cooled. Using a knife, slice them in half vertically. Scoop out the yolk with a small spoon.
Fill each half egg with guacamole and top with a cilantro leaf.
My absolute favorite thing to make is avocado and egg toast. I’ll make it if I have a lot of time on weekend mornings or as a quick and simple lunch/dinner. It has plenty of protein from the egg and monounsaturated fat (good fat) from the avocado. This delicious combination will keep you full for a while!
There are 3 simple parts to this recipe – toasting an English muffin in a toaster oven, mashing an avocado, and frying an egg. Easy peasy. Avocado and egg are a match made in heaven. Try the Eggvocado and you’ll know exactly what I’m talking about. The best part about this dish is breaking the yolk so it runs allll over. That gooey sauce plus the avocado is too good to be true.
I know it’s been a while since I’ve last posted (again) but the latest big news is that I’ll be studying in Copenhagen, Denmark in the Fall with the DIS program! I’m so, so, SO excited to travel to a new country and study public health there. I will also be taking a course called Food Systems, where we learn about where food comes from and how our society interacts with it. Also, I will be taking a Danish language and culture class!!!
AVOCADO AND EGG TOAST
1/2 (whole-wheat) English muffin
1. Cut avocado in half. Scoop out the avocado meat into a small bowl and mash with a fork until slightly chunky, like a sauce.
2. Toast a slice (half) of the English muffin in a toaster oven for 4-5 minutes at 350 degrees F.
3. While toasting the English muffin, heat a pan and add olive oil. When pan is hot, crack an egg into the pan. Flip the egg onto the other side and cook until the white part is cooked and yolk is still liquid.
4. To assemble, smear the smashed avocado onto the English muffin and top with egg.