While camping the other weekend I rediscovered a long lost (abandoned) love, the humble sandwich. You guys! Why didn’t you tell me what I was missing out on? The simple pleasure of eating an actual sandwich, in sandwich form (you know, in between two slices of bread where it belongs, not deconstructed on a plate) was almost too magical for me to handle. I think I ate 3 sandwiches, a hamburger, and a hotdog (in their natural state betwixt bread) in like 3 blissful days (all meat consumed was organic, non gmo, and “good for you” don’t worry).
Since returning home this obsession hasn’t stopped… granted I haven’t caved and purchased more bread* but it got me to thinking… what other sandwiches do I miss? The classic pb&j, the lunch meat (which I ate all weekend long), oh, and of course the egg salad sandwich; a summer (and Seinfeld) classic.
Given my food obsessed nature I decided this egg salad needed to be special, my first inclination was to make it “healthier”… and then bacon got involved and that thought went right out the window. C’est la vie, it was meant to be (and it was damn delicious).
What you will need:
3-4 organic eggs (I only used 1 yolk, and egg whites) boiled
1 tbsp soy free vegenaise
1 tbsp yellow mustard
salt, pepper, and garlic powder to taste
2 strips thick cut organic bacon
1 heirloom tomato sliced
baby lettuce (butter or gem lettuce would also be dreamy)
sliced bread and sriracha optional
While your eggs are boiling, mash the avocado until smooth. Add in vegenaise, mustard, salt, pepper, and garlic powder, set aside. Cook your bacon until nice and crisp, blot to remove excess grease and chop into bite size pieces.
Once the eggs have finished boiling (listen, Martha knows best, so follow her instructions and they will come out perfect every time I swear), run them under cool water until you can handle them comfortably, remove the shells and rinse. Chop eggs into bite size bits (if you don’t want the extra yolks, slice the egg in half first to remove them easily before dicing) and add them to your avocado mixture.
Place the eggs atop a bed of baby lettuce, add bacon bits and serve with a side of heirloom tomatoes and bread if you feel so inclined (You can, of course, serve this in traditional sandwich form, which is what Drew opted for).
Now, I won’t sit here and pretend that this is the healthiest lunch that you have ever eaten… but I’m also not going to say it is the worst thing you have ever consumed (common, you know it is better for you than the Chipotle you ate last week).
I couldn’t resist accompanying this gem of a dish with a little bread (may I recommend it toasted) *and by bread I mean half a gluten free hotdog bun left over from our camping trip (I am rationing that shit to the very last crumb!). So go on, get your booty in the kitchen and whip up some bacon and eggs (in the least traditional fashion) you know you want to.