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.
Food trucks are awesome because they are usually fast, cheap, and convenient. Earlier this week, several food trucks came to our school to serve food at a carnival-like event we had for the freshmen. My friends and I all happened to order the same sandwich, an avocado and bacon grilled cheese. Although the wait was exceedingly long, the sandwich was absolutely delicious. Putting avocados in a grilled cheese sandwich…ingenious.
I made a much healthier variation of that amazing grilled cheese sandwich by replacing the bacon with tomatoes and using whole wheat bread. It tasted even better! It was less salty (because there was no bacon) and the tomatoes gave it a burst of freshness. The way the melted cheese and avocado blend together is an unparalleled combination.
I made the sandwich using a pan, which heated the sandwich perfectly so that the outer bread layers were well toasted and the cheese was just melted. The heat didn’t get to the avocado or tomato so they still tasted fresh and uncooked. This sandwich takes only 10-15 minutes to make in total so it is definitely a great option for making lunch in the dorms!
AVOCADO AND TOMATO GRILLED CHEESE
2 slices whole wheat bread
1 tsp olive oil
2 slices American cheese
1/2 tomato, sliced
1/2 avocado, sliced
Brush olive oil on one side of each slice of bread.
Lay oiled side of a slice of bread face down. Layer cheese, tomato, avocado, cheese, and other slice of bread with oiled side up.
Heat pan to medium heat and place sandwich on it. After 2 minutes, flip it over and wait another 2 minutes. The bread should be toasted brown and the cheese should be melted when it is done.
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!
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.
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.
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
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 egg whites
1/4 cup skim milk
1/3 cup grated white cheese (I used Queso Blanco)
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.
adapted from Food Network