We visited our family in Vermont recently - a visit made even more special since our grandson, Gray, was home from college in Los Angeles. On the day we were leaving, he got up really early to make us his special breakfast sandwich. If you are a growing boy who surfs, rides a bicycle 4 miles each way to school every day, snowboards and is otherwise very active, you could probably eat this once or twice a week. The rest of us will just have to enjoy it as on occasional special treat!
Gray's Breakfast Sandwich
Two servingsTwo bagels, sliced 6 slices very sharp cheddar cheese, or enough to cover one half of a bagel 2 eggs, slightly beaten 3 slices bacon, cooked until crisp 6 slices ripe avocado
Place both halves on the bagel on a baking sheets and toast until done and cheese has melted.
Meantime, cook the eggs in the same skillet you cooked the bacon in, having drained the excess fat, in egg rings until just done. You may flip them over towards the end of cooking if desired.
Place the bagel halves on a serving dish, top the cheese half with the egg, bacon and avocado slices. Top with remaining bagel halves and enjoy!
If you want to zip this up a little, try adding a little hot sauce to the eggs before cooking or add a little salsa when you are assembling the sandwiches. WATCH OUR VIDEO:
It has happened to all of us: you are
driving on a highway and have to get something to each. Your choices
are leaving the highway and taking goodness know how long to find a
restaurant or stop at Mickey D‘s. We were faced with that choice
recently and didn’t want to add an hour or more to our journey so we
opted for McDonalds thinking a small hamburger would tide us over. We
were surprised to find a new option on the menu: a Fresh Wrap. We
ordered it and were even more surprised to find it was quite good. Of
course, immodestly, I felt I could made a better version at home.
Freshly grilled chicken and some slices of ripe avocado make this a
lunch I would happily serve to guests.
1 thin chicken cutlet, lightly rubbed with olive oil and seasoned with salt and pepper
1 cup lettuce, finely shredded
1 medium tomato, chopped
¼ cup sharp cheddar, shredded
4 slices crisp bacon
8 slices avocado
2 flour tortillas
Dressing:
1 tablespoon olive oil
1 teaspoon red wine vinegar
Pinch of salt
Pinch of pepper
½ teaspoon Dijon mustard
Grill the chicken breast until done. Lightly grill tortillas to soften. Slice chicken into thin strips.
Mix lettuce and tomato with dressing.
Place ½ of lettuce and
tomato on each tortilla. Top with ½ each of cheese, bacon, avocado and
chicken. Roll up tightly and enjoy!
1 large avocado
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