bacon » Living Lou

Bacon Avocado Egg Salad Sandwich

Bacon. Avocado. Egg. I’d like to introduce the holy trinity of breakfast to the meal we call lunch.

Sometimes lunch is actually breakfast, sometimes lunch doesn’t even happen until 4pm and we know all to well that most of the time, my lunch happens while driving – but whenever lunch does happen, if this Bacon Avocado Egg Salad Sandwich is involved you know it’ll be a good one.

So, how many people have a dozen of creatively decorated hard boiled eggs in the refrigerator right now? How many of you don’t even like eating hard boiled eggs? For me, it’s a texture thing with the yolks, but that leaves the question – what are you going to do with them? Waste them? No! Egg salad is obviously the answer, but not your regular egg salad, something a little special.

I introduced my dad to my favourite breakfast sandwich the other day – the smashed avocado, bacon and egg open faced sandwich and I had the brainwave to put the flavors into egg salad. I’ve been meaning to make egg salad sandwiches for a while, but like many things I plan on doing (cleaning my room, watching Downton Abbey, going skiing) it didn’t happen…until now.

Bacon Avocado Egg Salad Sandwiches (serves 4-6)
Recipe by Lou

Ingredients

6 hard boiled eggs, chopped
6 rashers of bacon, cooked and chopped
2 avocados, mashed
2 green onions, sliced
1 tbsp lemon juice
1 tbsp mayonnaise
1 tsp black pepper
1/2 tsp Dijon mustard
1/8 tsp cayenne pepper

Directions

To hard boil the eggs, cover with cold water. Bring to a boil, reduce heat to a simmer and simmer for 15 minutes. Once finished cooking, remove from hot water and cover with cold water to stop cooking.

Mix together chopped hard boiled eggs, bacon, avocados, green onions, lemon juice, mayonnaise, black pepper, Dijon mustard and cayenne pepper in a bowl.

Serve on your favourite bread, and store in the fridge in an airtight container.

This Bacon Avocado Egg Salad Sandwich is a revelation and I highly recommend giving it a try this week.

- Lou

Living Lou’s Omelet

Omelets are such a versatile dish, they are something that can be whipped up rather quickly, with whatever ingredients you have on hand. That is exactly what this omelet was, except I realized it tasted absolutely delicious and wrote down the recipe to share with all of you!

This omelet is pretty packed, every bite is filled with the flavors of either mushrooms, or bacon, or potatoes. It filling and satisfying – it doesn’t get much better than this.

Living Lou’s Omelet (for 2)
Recipe by Lou

Ingredients

2 strips of bacon, sliced into 1 inch pieces
1/2 cup diced Yukon gold potatoes
1 1/2 tsp oil
4 eggs
2 tbsp milk
1/8 tsp salt
1/4 tsp pepper
1/4 cup grated cheddar cheese
1-2 button mushrooms thinly sliced
1 green onion chopped
1/2 tsbp butter

Directions

For this omelet, I recommend cooking it in a small frying pan.

Begin by slicing bacon in 1-inch pieces, then fry them up in 1/2 tsp of oil over medium heat until lightly cooked.

As bacon cooks, dice your potatoes (do not peel). Once the bacon is done, remove it to a bowl and set aside. In the same frying pan, add in the other 1 tsp of oil and season the potatoes with salt and pepper to taste. Fry the potatoes until golden about 8-9 minutes. Shaking the pan 2-3 times during cooking. Remove from pan with a slotted spoon.

While potatoes are cooking, combine eggs with milk and salt and pepper. Prepare the cheese, mushrooms and green onion.

Once the potatoes are done and removed from the pan, add the butter, followed by the egg mixture, sprinkle with cheese and add your other ingredients (mushrooms, green onions, potatoes and bacon).

Turn down the heat to medium-low and cover the pan and cook on the stove for about 8 minutes. Checking after 8 minutes and seeing whether the eggs have set. If they have you’re omelet is done, if not cook for another minute or two.

And there you have it, a delicious omelet, perfect for brunch, or a last minute dinner!

- Lou