Veggie & Bacon Western Sandwich

Well, mom's and dad's we did it! Another school year has finished.  Hopefully, your little Einstein's did well.  It was a bit of a challenging year here at Life & Food because Daughter B started high school and didn't take the transition well at the beginning.  She did manage to pull up her socks and rock 9th grade by the end. Good luck in Grade 10 Superstar! How did your kids fair this year?

Today's recipe is great for the lazy day's of summer. We do brunch in our house quite often since we like sleeping late and nobody is really a 'wake up and immediately eat' type.  This sandwich is great for such an occasion; it's loaded with veggies and proteins to keep you going.

Print This Recipe

Veggie & Bacon Western Sandwich

Makes: 2 Sandwiches

Ingredients:

2 Large Eggs

2 tbsp Milk

Salt & Pepper to taste

2 tbsp Sweet Red Pepper, diced into small cubes

1 Green Onion, diced

6 - 8 Spinach Leafs

Sharp Cheddar Cheese, grated (as much or a little as you'd like)

4 slices Bacon (2 per sandwich)

2 - 4 slices Tomato (1 - 2 per sandwich)

Mayonnaise

Butter/Margarine

4 slices Bread, toasted

Directions:

1. Melt a small amount of butter/margarine in a frying pan.  In another pan start your bacon.

2. While your pan is heating up beat together the eggs with the milk, salt and pepper. Stir in the diced red pepper and onion.

3. Gently pour the egg into the prepared pan making sure that the peppers and onions are well distributed.  Fry on both sides and once done add the cheese to one half of the omelette, fold it over and let the cheese melt. Using your flipper cut the folded omelette in half.

4. Toast your bread while your cheese melts and start assembling. I like a little butter & mayo on my sandwich but it's completely optional - do it up the way you like. Lay down a bed of spinach to cover the bread, add the egg, tomato, and bacon. Cut in half & enjoy!

Stay Sweet!

Tammy

Back to Basics Egg Salad

Sometimes you just have to get back to the basics.  It seems everyone is trying to frou-frou up the classics, and there's nothing wrong with that. As a food blogger I, myself, am always trying to do something a little different.  But really, the classics never die and if you're just new to cooking world I think it's always best to start with the small & simple, tried & true recipes.  It gives a good base to build upon as you gain experience. There is absolutely nothing fancy with the ingredients here - standard pantry stuff.

Back to Basics Egg Salad

Ingredients:

2 large Eggs
1 tbsp Relish
2-3 tbsp Mayonnaise
1 tsp Onion, finely chopped (or a small pinch of onion powder)
Pinch of Paprika, Salt, and freshly cracked Black Pepper

Directions:

1. Hard boil the eggs for a good 10 - 13 minutes.  The time limit to hard boiling eggs is finicky because there's a lot of variables; freshness, pan size, and even altitude.  Something I learned in my home economics class is that you can test for done by lifting an egg out of the water with a spoon and if the water on the shell evapourates almost instantly, it's done. Just remember this only works for well done.  If you're looking to have just a soft boiled, it's a hit or miss game.

2. Drain the hot water and fill the pot with cold and allow to sit for a few minutes for the eggs to cool enough to handle.  Peel the shell and dice with an egg slicer.  Don't have an egg slicer? Cut the egg in half and pop the yolk out into a small mixing bowl, then dice the whites - this saves a lot of mess and frustration because eventually the yolk will pop out on it's own when you're try to cut it.

3. In the mixing bowl combine the rest of the ingredients to the eggs. Feel free to adjust the mayo & relish amounts to your own personal preferences.  Not a relish fan at all? Omit it completely. I love the little tang it gives to the salad.

4. Pile the mixture on to your favourite bun with a little iceberg lettuce and you have the perfect simple lunch. This recipe is enough for 2 sandwiches if you're not like me. Because to me, it's not a proper sandwich if the egg isn't dripping out of the back when you take a bite. Just saying!

Now, let's talk to those who don't have an egg slicer...Why not?  They come in handy (nicely slice eggs-no duh, mushrooms, even cheese), are readily available at your local dollar store (so obviously, not that much of a financial commitment) and hardly take up any room at all. Now, go get one! ;)

Stay Sweet!
Tammy