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.
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.
Shopping at our school’s local grocery market (Eddie’s) can sometimes be frustrating because they don’t carry a wide array of foods like Shaw’s or Stop & Shop. However, I was very surprised to see that they carry jars of kimchi! Kimchi is a spicy Korean condiment made from reddish fermented cabbage. It contains healthy bacteria since it is fermented, just like yogurt.
In Korea, kimchi is eaten with basically anything – from soups to pizzas. One of my favorite ways to eat it is making a fried rice dish. This is especially convenient when I have cooked rice that is about a day old. You make it just like with regular fried rice, but add in some chopped kimchi and get a very flavorful dish. This is simple to make and perfect for a quick, tasty lunch or dinner.
Don’t forget to top with a fried egg just like all traditional Korean dishes!
KIMCHI FRIED RICE
5 tablespoons extra-virgin olive oil
1/4 cup finely chopped yellow onion
1 small garlic clove, minced
1/2 cup kimchi, chopped
1 teaspoon soy sauce
1 cup day-old cooked rice
1 scallion, thinly sliced
Heat 3 tablespoons of olive oil in a nonstick skillet over medium heat. Add the onion and garlic.
Cook until the onions begin to soften and just begin to brown, about 10 minutes. Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges.
Add the soy sauce and rice and stir thoroughly to combine. Cook until the rice is warm and beginning to brown, about 5 minutes. Transfer the rice to a bowl and set aside.
Clean the skillet with a paper towel and add 2 tablespoons of olive oil to the pan, on high heat. Crack the egg into the skillet and add a pinch of salt.
Cook until the egg white is cooked and the yolk is barely set. Use a spatula to transfer the egg on top of the rice.
Scatter the scallion over the dish. Eat immediately and be sure to break the yolk and let is act like a sauce over the rice!
adapted from Food Network