Tag Archives: bacon

Egg Salad Sandwiches with Bacon and Sriracha

Got some hard-boiled eggs leftover from Easter and are kind of sick of deviled eggs? Is that even possible? To be sick of deviled eggs? Not in my world. Deviled eggs, egg salad, or hard-boiled eggs simply sliced over some avocado toast – I don’t care. I’ll take them hard-boiled any which way. I eat deviled eggs so often throughout the year but I rarely think to make egg salad anymore. Probably because I can eat an entire bowl of egg salad with a spoon. Portion control? Ha! But I couldn’t resist trying these Egg Salad Sandwiches with Bacon and Sriracha.

Hard-boiled eggs are mixed with a combination of a little mayonnaise, plain non-fat Greek yogurt, bacon (I used turkey bacon), scallions, and Sriracha. The mixture is plopped on top of some arugula which adds yet another layer of vibrant flavor. (Don’t like arugula? Use spinach). I’m not typically a big fan of using yogurt in place of mayonnaise in most cases but here, it works. With the Sriracha and light oniony bite of the scallions, you can’t even tell the yogurt is in there. And bacon? Who doesn’t love bacon? This egg salad is insane. Sriracha and eggs work so well together that it doesn’t even seem right to not put them together. I ate my egg salad on seeded Jewish rye bread which packs yet another punch so I was in heaven. Thank goodness for Easter. It’s just another reason to make hard-boiled eggs. As if we need a reason.

IMG_3582

 Cook bacon in a medium pan over medium-high heat 3 minutes, until crisp or microwave per package directions. Remove bacon from pan or microwave; crumble. Place bacon in a large bowl. Stir in onions, mayonnaise, yogurt, Sriracha, salt and pepper.

IMG_3580

Gently stir in eggs.

IMG_3581

Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.

IMG_3583

Additions: None

Omissions: None

Substitutions:

  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

Sriracha BLT Avocado Salad

Well, after a few indulgent dinners last week in Atlanta and those cookies I brought you on Monday, I figured it’s time to pay the piper and eat some salad. Actually, I’ve been doing pretty good eating well and I’m enjoying it. Instead of eating a plate of cookies, I allow myself one a day. When I need another snack, I’m pretty into eating apples and pears lately. But salad? Not so much. Sure, I should probably have a salad loaded with carrots and broccoli and peppers but this Sriracha BLT Avocado Salad not only looks good but is also healthy and has tons of happy flavor.

Chopped tomatoes and avocado are mixed with crunchy bacon (I used turkey bacon) and laid over baby spinach. A spicy dressing of sriracha, a little bit of mayonnaise and lemon juice is drizzled over the top, packing a punch. The creamy coolness of the avocado pairs perfectly with the sriracha dressing, the bacon adds flavorful crunch and the spinach gives a lot more nutritional value than iceberg lettuce which is typically in BLTs. This salad may not be loaded with veggies but it’s still low-calorie while not being low in flavor. Isn’t that the point of a salad? Being healthy and flavorful? Now this is a salad I can get behind!

IMG_3384

Combine onion, mayonnaise, Sriracha, and lemon juice in a small bowl; stir with a whisk.

IMG_3378

Combine tomato, avocado, and bacon in a medium bowl; toss to combine.

IMG_3379

Divide spinach among 4 plates; top evenly with avocado mixture.

IMG_3380

Drizzle with Sriracha mayo; sprinkle with pepper.

IMG_3381

Additions: None

Omissions:

  • Red onion

Substitutions:

  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

Pita Pizzas with Kale Pesto, Tomatoes, and Bacon

Pita pizzas…you are my savior. I’ve been trying so hard lately to track my food which means watching my calories and everything I eat. This can be tough when you have a food blog but the real key (as they always say) is portion control. I don’t know about you but it’s hard for my to control myself around pizza. There is a thin crust frozen pizza at my grocery store that I have eaten all by myself in one sitting before…more than once. Not good. My new obsession: pita pizzas. Specifically, these Pita Pizzas with Kale Pesto, Tomatoes, and Bacon.

Whole-wheat pitas are the base of these personal-sized pizzas which are topped with a bright kale and basil pesto, tomatoes, and bacon. With both Parmesan and mozzarella cheeses and a light dusting of nuts, this pizza is packed with flavor and perfectly portion controlled. The pesto is the real star. Making pesto out of kale is a perfect way to get a ton of flavor into this nutrient-rich vegetable. I’ll admit, I made this pizza nearly everyday for lunch last week until I ran out of pitas. Any leftover pesto was eaten with eggs at breakfast and on top of roasted chicken at dinner. I couldn’t get enough of it. The pesto – and the pizza – is a real winner.

IMG_3252

Place a baking sheet in oven. Preheat oven to 400°F. (Keep baking sheet in oven as it preheats.) Bring 4 cups water to a boil in a large saucepan. Add kale; cook 1 minute. Drain and plunge kale into ice water. Drain; squeeze excess liquid from kale.

IMG_3245

Place kale, basil leaves, 2 tablespoons nuts, 2 tablespoons Parmesan cheese, and garlic in a food processor. Process until chopped. Add 1 tablespoon water, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended.

IMG_3246

IMG_3247

Spread about 2 tablespoons pesto over each pita. Top evenly with tomatoes and bacon. Sprinkle with remaining Parmesan and mozzarella cheeses; top evenly with remaining 1 tablespoon nuts. Remove pan from oven; place pitas on pan.

IMG_3249

Bake at 400°F for 12 minutes or until crust is browned and crisp.

IMG_3250

IMG_3255

Additions: None

Omissions: None

Substitutions:

  • Slivered almonds
  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

Pear, Blue Cheese, and Bacon Pizza

Pizza, pizza, pizza. We get pizza every Friday in our office and most Fridays, I skip it and grab take out from the vendor on the corner. For someone who loves pizza, sometimes I can’t bring myself to eat plain old cheese pizza. It’s my favorite but some days, I just can’t do it. I loved the idea of this different no-tomato style pizza, Pear, Blue Cheese, and Bacon Focaccia-Style Pizza. Okay, I admit my pizza dough isn’t “focaccia-style” because I take short cuts when it comes to pizza dough. Yes, I know I can make it myself and yes, I know it will probably taste better. But let’s face it, when I want pizza, I’m not waiting hours for dough to rise. Get in my belly!

Cooked bacon (in typical fashion, I used turkey bacon), red onions and blue cheese are layers over creamy ricotta mixed with a little nutmeg for extra flavor. After baking in the oven, the pizza is topped with thin Bosc pear slices and vibrant arugula. There are so many layers of flavor in the pie. For someone who never used to eat blue cheese, I found myself enjoying the bites with blue cheese the best (I used Gorgonzola) and wished I had used more. Not feeling pears during the summer? Juicy peaches would be a great substitute. If you are having a lazy weekend day and want to make your own dough, go for it. Please let me know what I’m missing out on.

DSC05154

Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon. Return pan to medium heat. Add onion to drippings; cook 4 minutes or until tender, stirring occasionally.

DSC05150

DSC05151

Combine ricotta and nutmeg in a small bowl. Spread ricotta mixture over dough, leaving a 1/2-inch border; top evenly with bacon, onion mixture, and blue cheese. Brush edges of dough with remaining 1 teaspoon oil.

DSC05152

DSC05153

Bake at 450° for 12 minutes or until edges are golden. Top pizza evenly with arugula and pear; sprinkle with pepper.

DSC05155

Additions: None

Omissions: None

Substitutions:

Overall Rating: Like It

Source: Cooking Light magazine

Poached Egg and Arugula Salad Bruschetta

This might be a little embarrassing for me to admit but I’ve never poached an egg before. The primary reason for this, as I’ve mentioned before, is I didn’t start eating runny yolks until recently. Now that I’m really starting to understand the runny yolk goodness (or dippy egg as my friend calls it), there was no longer a reason to not attempt the poached egg. I really love Eggs Benedict but it’s the hollandaise sauce, not the poached egg, that makes me weary about making it at home. This Poached Egg and Arugula Salad Bruschetta is a perfectly simple recipe for a first-time egg poacher to try at home.

Fresh arugula is tossed with a simple shallot/Dijon mustard/white wine vinaigrette, draped over browned baguette slices and topped with crispy, crumbled bacon and a perfectly poached egg. The vinaigrette is light and the arugula’s peppery flavors pair so perfectly with the creaminess of the runny yolk and poached egg white. The bacon (I used turkey bacon) adds just another layer of flavor but vegetarians will be just as impressed with this even without the bacon. I’m a big brunch person and a big egg person but I honestly didn’t expect to love this dish as much as I do. I could easily eat this for brunch every weekend, hands down.

DSC04960

Combine shallots, oil, 1 tablespoon vinegar, mustard, salt, and pepper, stirring with a whisk.

DSC04954

Heat a grill pan over medium-high heat (or pre-heat broiler). Lightly coat both sides of each bread slice with cooking spray. If using grill, add bread to grill pan; cook 3 minutes on each side or until toasted. If using broiler, place bread on sheet pan and broil both sides until desired brownness (about 3 minutes each side).

DSC04953

Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat to medium; add remaining 2 tablespoons vinegar to pan. Break eggs into custard cups. When water cools to a simmer, gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.

DSC04956

DSC04957

Place 2 toast slices on each of 4 plates. Add arugula to oil mixture; toss. Arrange about 1 cup arugula mixture on each serving; sprinkle evenly with bacon.

DSC04958

DSC04959

Top each serving with 1 egg. Serve immediately.

DSC04961

Additions:  None

Omissions:  None

Substitutions:

  • Turkey bacon

Overall Rating:  Love It

Source: Cooking Light magazine

Fried Egg BLT Sandwiches

Bacon, lettuce, and tomato sandwiches were a once-in-a-while meal at my house growing up. But since I didn’t eat tomatoes as a kid, my BLTs were more of BLMs – bacon, lettuce and mayonaisse.  When I did start eating tomatoes, I was a vegetarian so my BLTs became LTMs – lettuce, tomato and mayonaisse. Now that I’m no longer a vegetarian and can eat a real BLT (although I guess technically it would be a TBLT – turkey bacon, lettuce and tomato), it never occurs to me to make one.  When I saw the recipe for Fried Egg BLT Sandwiches, it was like a light bulb when off.  Why hadn’t I ever thought to do this?  I’ll eat an omelet with tomatoes and spinach and a side of bacon and toast for breakfast, so why not make a sandwich out of it?

Toasted bread is topped with spinach, a tomato slice, bacon, and a fried egg.  The recipe calls for focaccia but my store was out so I substituted a whole-wheat English muffin.  I’m sure the focaccia adds a bit of pizzazz but really any kind of bread will do.  I also used the spinach instead of arugula but only because I had spinach on hand.  If you don’t like arugula’s peppery flavor, any leafy green will be a good substitute.  Eaten open faced, this sandwich is good for breakfast, lunch, or dinner and is especially perfect for a light bite.  I’m now proud to say that I am officially a BLT eater.  Or an EBLT eater.  Whatever.

The ingredients:

Prepare bacon according to package directions.  Meanwhile, heat olive oil in a nonstick skillet over medium heat and swirl to coat.  Crack eggs into the pan and cook for 2 minutes.  Cover and cook an additional 2 minutes or until whites are set.

Place a bread slice on a plate and top with spinach, 2 bacon slice halves, and 1 tomato slice.  Sprinkle evenly with salt and pepper.

Top each serving with 1 fried egg. 

Season with salt and pepper.

 

Additions:  None

Omissions:  None

Substitutions:

  • Baby spinach
  • Whole-wheat English muffin
  • Turkey bacon

Overall Rating:  Love It

Source:  Cooking Light Magazine

Avocado and Asparagus Egg Sandwiches

Because Easter is this weekend, eggs are in the stores cheap so I’m taking advantage of it.  I thought about making some wacky version of deviled eggs (because those seem to be “in” right now) but I’m too much of a fan of simple, plain deviled eggs to do that.  I like my deviled eggs with good ol’ mayonnaise, not with chicken or avocado or bacon.  And even though I plan on eating one or two deviled eggs this weekend, I’m still left with several eggs that I have do something with.  So this past weekend, I pulled out this recipe for Avocado and Asparagus Egg Sandwiches.  I love asparagus so I’m no stranger to putting them in my omlettes but I hadn’t yet tried eggs with avocado.  A mixture of mashed avocado and chopped asparagus are spread on toasted bread and then topped with bacon, a cooked egg, and blanched asparagus.  After just one bite, this sandwich didn’t stand a chance – it was gone in seconds.  Egg sandwiches are great for any meal, not just breakfast, and this version is perfect for a light dinner.  Delicious!

The ingredients:

Boil 2 cups of water in the microwave or on the stove and pour over asparagus in a shallow dish.  Let stand for 10 to 12 minutes and drain.

Mash avocado in a small bowl with lime juice.  Chop 3 asparagus spears and add to the avocado.

Cook eggs in a skillet with melted butter over medium heat.  Sprinkle with salt and pepper and reduce heat to medium-low.  Cook the eggs for 6 minutes, until whites are completely set and yolks begin to thicken.  For a fried egg, turn the egg over and break the yolk to fully cook (as I did).

Spread the avocado-asparagus on toasted bread and sprinkle lightly with salt.

Layer bacon, egg, and asparagus over avocado mixture.  Top with another piece of toast or eat as an open-faced sandwich.

Additions:  None

Omissions:  None

Substitutions:

  • Turkey bacon

Overall Rating:  Love It

Source:  Better Homes and Gardens Magazine

%d bloggers like this: