Cake vs. Bacon

A household divided over sweet & savory

Eggs Benedict without the Benedict

If you’re anything like us on Saturdays, you have a whole day crammed full of stuff, end up sleeping in too late and lounge around on the couch with coffee too long, then realize you still have to like, eat something before you start on list of said stuff.

That’s when Kyle normally steps in with (surprise) some sort of quick egg and bacon concoction.

It’s April and my girls are finally in their laying routine! (Sigh, I love Spring 🌸🐔) so we pretty much eat egg-something every day. The little one despises this and always is begging for chocolate crepes or buttermilk pancakes on the weekends instead.

But it’s true. Eggs always win.

Here’s a Kyle-Quickie that I call “Eggs Benedict without the Benedict” that is both quick (no hollandaise sauce needed with these poached beauties) and delicious and lets you have those few extra minutes of couch-lounging on a Saturday before the “doing stuff” starts.

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Eggs Benedict without the Benedict

  • Servings: 1
  • Difficulty: Easy
  • Print

Poached egg. Bacon. Avocado. Carbs. Can't go wrong.

Ingredients

  • 2 eggs
  • 2 slices of bacon
  • 1 english muffin
  • 1/2 avocado
  • 1/2 tbsp butter
  • 1 tbsp fresh chives
  • Salt & pepper to taste

Directions

  1. Start cooking your bacon to your liking. We make ours on the stove with our cast iron skillet.
  2. While bacon is cooking, start poaching your eggs. We do this one at a time. *
  3. Keeping an eye on both bacon and egg, start cutting the avocado and chives.
  4. Toast your english muffin; spread with butter once toasted.
  5. Once bacon is done, remove to paper towel lined plate to remove excess grease. Layer bacon on top of english muffin.
  6. Layer avocado on top of bacon.
  7. Remove poached egg from saucepan with slotted spoon and set carefully on top of avocado.
  8. Season with salt and pepper and your chives, and you’re ready to dig in!
  9.  

    *To poach your eggs, start with a small saucepan with about three inches of water and bring to a light boil over medium-high heat. Crack the egg into a cup so it’s easier to gently place into the water. A little trick to keep the egg whites together, is stir the water with a spoon first to create a whirlpool effect, then pour the egg into the whirlpool. Turn heat off, cover, and let egg cook for about three minutes, more if you like it less runny and less than three minutes for more runny!

 

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