I am not a breakfast person. . . nope! My pre-pregnancy self was happy with a cup of coffee or tea, and I just ate lunch early or snacked.
I just don’t like the breakfast foods that have become traditional American fare – sugar coated cereals, pancakes or waffles loaded in corn-syrup-sugar nightmares and I’ve had an on-again-off-again relationship with eggs since I was a pre-teen. Once upon a time, scrambled eggs could be eaten day or night, now it’s hit or miss.
I’m always on the look out for new foods to add to my breakfast menu, especially now that I have to eat breakfast. It’s also important to make sure I am getting protein in my breakfasts as well, so it’s been an on going battle. Coming from California, avocados have always been a favorite food of mine, and I love working them in to my breakfasts as often as I can!
With a perfectly ripe avocado in my fruit bowl, I woke up today and knew exactly what I wanted . . . OK, OK, so I fell asleep thinking about food and planned my breakfast before I’d even fallen asleep. I love food, alright?
This was quick and easy to make but kept me full for several hours!
Ingredients (for one sandwich):
3 strips of bacon
2 slices of bread (I used sourdough)
Cheese (I used shredded cheddar since that is what we had on hand)
Cook your bacon! While that was cooking, I sliced half of the apple into thin slices, more like shavings than slices. I ate the rest of the apple while I cooked. 😉 Cut your avocado in half and mash one half well. The other half will store for 1-2 days in the fridge, open side down on a plate. You can squeeze a little lemon juice on it to preserve the color too.
After the bacon was done, I buttered one side of both slices of bread. I put on buttered-side of one bread slice down on a hot griddle, put a thin layer of cheese on top, then the apple slices, followed by the mashed avocado. I broke the bacon strips in half and pressed them into the avocado, then topped with another thin layer of cheese and the other slice of bread.
It’s really important that your griddle is on low. It will take a little longer to cook, sure, but it makes sure your bread isn’t done before the cheese has melted. I did 3-5 minutes per side, which was perfect. The cheese was melted into stringy goodness, the apple slices were warm and sweet… SO good!
I’ll probably make this again tomorrow for breakfast since I have the other avocado half waiting for me! =)