The classic bacon and egg sandwich is SO GOOD and SO EASY to make. Much less volatile than a burger. Full-proof results. Fast. Easy. It will make you feel great about your cooking abilities. Add my special touches like sriracha sauce, avocado and fresh cilantro, and you’ve got a dinner that’s 100% better than takeout or something from the freezer section.
The ingredients can be foraged at a moment’s notice on your way home for work. Pull out a frying pan after you change into your cozy clothes, and fifteen minutes later you’re curled up on the couch eating your sandwich with a glass of wine and Downton Abbey (or whatever show you’re into right now).
Write this down:
You will need: An onion, a ripe avocado, fresh cilantro, panini bread (or any other fresh artisan bread), bacon and eggs. I’m assuming you have butter and sriracha sauce. If you don’t go ahead and pick those up too.
Cut four bacon slices in half and fry them all over medium-high heat.
When they are crispy, pull them out of the pan and add a few slices of onion to the bacon grease. Sizzle for 2-3 minutes on each side. Can’t go wrong.
Butter your bread. If the bread is good and fresh, you won’t even need to toast it. Stack the bacon on the bread first. Some horizontal, some vertical.
Then stack the onions.
Now turn the heat down to low and break a few eggs over the pan. Keep them sunny-side-up. If you’ve always flipped your eggs, try something new and keep them sunny-side-up. The way you get them to cook on the top is by putting a cover over the pan for a few minutes. That will create enough heat over the top of the eggs to cook the whites, but will leave the yolks a bit runny.
Put the eggs on top of the onion….
Top with sriracha.
Slice up 1/2 of an avocado and grab a bunch of fresh cilantro.
Put the cilantro on the egg, then avocado on top of that. Sprinkle a little salt and pepper on the avocado. Salt and pepper really bring out the whole flavor of the avocado. Top your masterpiece with the second slice of bread. Like a little hat.
Let’s review bottom to top: Bread, butter, bacon, onion, egg, sriracha, cilantro, avocado, bread.
If you’re feeling ambitions, and I mean only IF….slice up a fresh tomato with the remaining cilantro, a knob of fresh goat’s cheese and a sprinkle of salt and pepper. These orange Roma tomatoes have been prolific in Okinawa right now. They are excellent in a little thrown-together salad like this.
A perfect dinner.
I’ll be back next week with my king cake recipe! Seems as though I have a few to test. The years we lived in New Orleans were so chaotic that I wrote a new king cake recipe every time I made one. Why? Because I couldn’t find the recipe(s) I had previously written! So I’d just put my science brain on and throw something together. While I was searching my various hard drives this last week, I discovered five king cake recipes. Ha. So today the kids and I are testing ALL of them. Poor kids. They get one day off from school and they are forced to sample king cake all day long.
Child labor!!! Absolutely tragic.
See you soon!