Recipe: BAE Breakfast

BAE breakfast! Bacon, avocado and egg breakfast – it’s delicious, way easier than making Mexican eggs benedict, and packs some flavour. I use turkey bacon and for the avocados I made my jalapeño guacamole. Okay, let’s get cooking!

Ingredients

• 4 eggs
• 6 strips of turkey bacon
• 1 tablespoon of butter
• jalapeño guacamole recipe
• 4 english muffins
• salt to taste

First, make the jalapeño guacamole and set it aside. If you don’t have time to make it, you can make a quick avocado mash by mashing avocado with salt and pepper, a bit of garlic and your favourite hot sauce – works in a pinch.

Up next, split the butter into 1/3 and add one 1/3 to a pan and cook the bacon. Set the english muffins in the toaster – I use Kinnikinnick english muffins, they’re gluten free and so fluffy and delicious. Don’t toast them just yet, but you want them set up and ready to go. In another pan add the rest of the butter and fry 4 eggs to your liking. We’re fans of sunny side up.

When the eggs are 1/2 done, drop the toaster. Slice the bacon in 1/2 – each BAE breakfast sandwich will get 3 halves. Once the eggs are done, ensure they’ll lift easily out of the pan.

Time to build – on the english muffin, add a heaping spoonful of guacamole, top with the egg and season with salt to taste. Then pile on the 3 bacon halves and add the top with the other half of the english muffin.

Done – eat up and enjoy. You can eat these on their own or with breakfast potatoes, or citrus fruit salad.

Eat them up right away – they’ll last a few minutes while you build the rest of your breakfast, but as you all know, the eggs won’t stay hot for more than 10 minutes or so.

Doesn’t it look so good? The best. BAE breakfast for you and your ‘before anyone else person’. Eat up and enjoy. Thanks for visiting and I’ll see you again soon!