BLT with Spicy Avocado Yogurt Mayo

BLT Avocado Yogurt mayo

A BLT is an American classic.  The combination of bacon, lettuce, and tomato with a little mayonnaise and a crusty bread make the perfect sandwich.  A BLT is always my “go to” when I don’t know what else to order in a deli or diner, because it is not difficult to make; however, the quality of the sandwich is all dependent on the quality of the products you use.

Today I bring the sandwich to a higher level by choosing a whole grain sour dough bread, thick sliced bacon, and instead of mayonnaise, I made a spicy avocado yogurt mayo.  It is simple and delicious, and adds more protein to the sandwich to counteract all the carbs from the bread. Give this a try. . . . you won’t be disappointed.

Ingredients:

16 – slices thick cut bacon
8 – slices whole grain sour dough bread
2 – large ripe tomatoes
Romain lettuce
1 – ripe avocado
¼ – cup fresh lemon juice
½ – cup plain greek yogurt
½ – tsp. salt
¼ – tsp. white ground pepper
1/8 – tsp. cayenne pepper (more or less to your taste)

Directions:

Start by frying the bacon in a large skillet until it is golden brown.  While the bacon is frying, let’s make the avocado yogurt mayo.

Cut the avocado in half lengthwise and remove the pit.  Scoop out the avocado and add it to a food processor (you can also use a blender).  Next add the greek yogurt, lemon juice, white pepper, salt, and cayenne pepper.  If you do not like spice, use half the amount of cayenne pepper. Blend thoroughly until smooth and creamy.  Cover and set aside until the bacon is ready.

Spicy avocado yogurt mayo
Spicy Avocado Yogurt Mayo

You can make the avocado yogurt mayo ahead of time as long as you cover it well so that no air gets into the container.  

Once the bacon is nearly cooked, place it on a paper towel to drain.  In the meantime you can start to prepare the toast.  Slice the sour dough bread and toast it lightly.  Once the bacon and toast are done, it’s time to assemble the sandwich.

Spread a generous amount of the avocado yogurt mayo on both slices of bread.  Then place 4 slices of bacon on one half.

BLT

Next top it off with two large slices of tomato, and romain lettuce.  

It’s that simple.

Enjoy!

Makes 4 sandwiches




Brussel Sprout Hash and Eggs

Brussel Sprout Hash, Bacon, Potato, Eggs

Brussel sprout hash and eggs is a delicious and healthy meal any time of day—breakfast, lunch, brunch, or dinner.  I don’t know about you, but my family and I like all-in-one meals, and this hash fits the bill perfectly. The shredded brussel sprouts are enhanced with a little bacon and diced potato to make a very tasty hash. The egg on top balances out the meal perfectly.

Ingredients:
1 – lb. brussel sprouts
1 – large red potato
2 – slices of thick-cut bacon
1/2 – cup diced red onion
1/4 – tsp. red pepper flake
1/2 – tsp. salt (or to taste)
1/2 – tsp. ground black pepper
4 – eggs

Directions:
Peel the potato and dice it into small pieces about the size of a blueberry. Finely dice the bacon and add about 1 tablespoon olive oil to a large skillet. Once the oil is heated, add the bacon and cook about 2 minutes. Next add the potatoes and diced onion. Sprinkle about 1/4 teaspoon of salt and black pepper, red pepper flakes, and stir well. Cook about 5-6 minutes until the potatoes are about half way cooked.

While the potatoes are cooking, thinly slice the brussel sprouts. Add a little more oil to the skillet if needed, then add the brussel sprouts along with the remaining salt and black pepper. Stir well, and add 1/4 cup water. Cover and cook about 10 minutes until the spouts are tender. Stir occasionally.

When the hash is ready, turn off the heat and set aside. In a small skillet, fry one egg over easy for each serving. Add a little salt and black pepper to taste.

Place a helping of hash and top off with the fried egg.

Makes four servings.

Enjoy!

Brussel Sprout Hash, Bacon, Potato, Eggs