Good anytime of the year but a great way to use up eggs after Easter, these easy recipes are a change from the usual egg or tuna salad. Each recipe serves one so just multiply it up for as many as you need.
3 to 4 strips of bacon
1 hardboiled egg
1/4 small, ripe avocado
salt and pepper
1 teaspoon mayonnaise, optional
1 small tomato, thinly sliced
1 to 2 slices pepperjack cheese
2 to 3 spinach leaves
1 Croissant or Hoagie bun
My favorite way to cook bacon to a crispy turn is to line a jelly roll pan with foil and place a rack in it. Lay as many slices of bacon as you can on the rack without overlapping them. Bake at 400 degrees for about 20 minutes for regular bacon; 25 minutes for thick bacon. However, when there are only a few slices placing them on a paper towel lined plate and microwaving on high for 1 minute per slice works great!
Slice or coarsely chop the egg. With a fork, mash the the avocado and egg together leaving it chunky. Sprinkle with salt and pepper and mix in the mayonnaise if using. Set aside.
Slice the roll horizontally. Spread the egg mixture on the bottom of the roll. Top with tomato slices, bacon and pepperjack cheese.