Not Your Average College Food

Bacon Avocado and Egg (BAE) Sandwich

Avocado, Breakfast, Lunch | August 13, 2014 | By

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.

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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.

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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.”

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BACON AVOCADO AND EGG (BAE) SANDWICH
(makes 1)

Ingredients
2 slices bread (I used whole wheat)
1/2 avocado, ripe
1 tablespoon lime juice
salt and pepper
2 strips bacon, crispy
1 egg
2 teaspoons chipotle powder

Directions
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.

Apple Bacon Stuffed Sweet Potato

Dinner, Fruit, Healthy, Lunch, Side Dishes, Snacks | November 16, 2013 | By

The freshman dining hall that I dreaded last year has had some major changes – so major that I actually prefer going there than any other dining hall. One of the main draws is that they consistently served sweet potato fries, every day! They have even served sweet potato quiches! This is a huge deal for someone who is as big of a sweet potato fan as me.

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I buy sweet potatoes from the grocery market and make sweet potato fries in the toaster oven or microwave them. The great thing about them is that they can taste great just plain and are healthy! This time, I got fancy and added some toppings. I cooked some turkey bacon and apple chunks and simply stuffed them into a sweet potato that I baked in the toaster oven. So simple!

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Sweet potatoes have a huge amount of beta-carotene and vitamin A. Not only are your taste buds going to enjoy them, but they are great for your vision and cardiovascular health. I usually make one sweet potato at a time as a snack or small meal, but you can make more for your family and friends!

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APPLE BACON STUFFED SWEET POTATO
(serves 1)

Ingredients
1  sweet potato
1 slice (turkey) bacon, chopped
1 apple, diced
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon

Directions

Poke holes in sweet potato with a fork and wrap tightly in aluminum foil.

Bake for 45-60 minutes at 350 degrees F until potato is soft inside. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.

While potatoes are baking, heat a skillet over medium heat. Add bacon and cook until crispy and place on a paper towel to drain.

Add apple chunks to the skillet with nutmeg, cinnamon, salt and pepper and cook until soft. Toss bacon back into the skillet and set aside.

Spoon the apple bacon mixture on top and serve!

Mini Mushroom and Spinach Quiche with Bacon

Breakfast, Healthy, Lunch | July 15, 2013 | By

When was the first time you had a quiche? I remember my first time so vividly. It was one of those afternoons where I was buried in the library, swamped with never ending homework. A friend and I ventured to the library cafe to grab something to eat. Seeing how I was unable to decide what to get, my friend suggested I try a quiche. I had never even heard of a quiche before and I was skeptical of the odd-looking “egg pie”. For some reason, I trusted him. I took a bite and marveled with wide eyes at how incredible this new food tasted!

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That memory of the quiche has stuck in my mind ever since which is why I was so excited when I found a recipe for mini quiches. My family had never heard of a quiche either so I was more than happy to introduce it to them.

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These mini ones tasted…unbelievable. Biting into the quiche was an experience of its own because of the spongy, juiciness of the quiche. I compared them to muffin-shaped omelettes. After all, they had similar ingredients – egg, cheese, vegetables, and bacon. However, they had a fluffier, airier texture since more egg whites were used than yolks.

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My family seemed to have a positive first experience with the quiche as well. They were impressed by how flavorful they were and said they were even better than omelettes.
The best moments are those when you discover something new and wonderful, making your life just that much better. So go out, be brave, and try something new. You might end up pleasantly surprised. 😀

MINI MUSHROOM AND SPINACH QUICHE WITH BACON
makes 9

Ingredients
6 strips turkey bacon
1 tablespoon olive oil
2 1/2 cups mushrooms, chopped
1 small shallot, thinly sliced
Salt and pepper
2 cups baby spinach
Pinch of nutmeg
4 eggs
4 egg whites
1/4 cup skim milk
1/3 cup grated white cheese (I used Queso Blanco)

Directions

Preheat oven to 375 degrees F. Grease a 12-cup muffin pan with cooking spray or vegetable oil.

Cook the turkey bacon strips in a large skillet on medium heat. Keep turning strips until crispy. Transfer to a cutting board and chop into small bits.

Using the same skillet, heat olive oil. Add mushrooms, shallot, salt and pepper. Cook until mushrooms are dry and browned and shallots are soft (about 10 minutes.) Add baby spinach and nutmeg and stir for about a minute, until spinach is just wilted but still bright green.

Whisk eggs, egg whites, milk, salt and pepper until well blended. Stir in cheese. Pour mixture evenly into muffin tins, filling them halfway. Top with mushroom and spinach mixture. Sprinkle chopped bacon on top.

Bake 20-25 minutes, until quiches have risen and are golden brown. Cool for 5 minutes and serve warm.

Enjoy!

adapted from Food Network