Bacon Egg and Avocado Sandwich

If I could skip the meal of lunch, I would be one happy woman. It's my least favorite meal and I generally do my best to ignore it. For a while I just tried not eating lunch, but then I wound up so famished by 2:30 that I felt I couldn't go on with life. No really. I occasionally collapsed. Low blood sugar, you see. Then I moved into the "bird food" phase: carrot sticks, nuts, yogurt, apple/other form of fruit. This was less dangerous to my blood sugar, but I was still ravenous by early afternoon. If I'm lucky, I make enough dinner the night before to have at lunch the next day, but even that is pretty sketchy. I'm exceedingly picky about leftovers, and if it doesn't involve rice or rice or possibly soup, I'm probably not interested.

The crux of the problem is that I just don't like sandwiches. Who doesn't like sandwiches? It's an American lunch staple. So let me clarify: I don't like sandwiches that one can take to work/school in a brown bag and eat without warming up or melting. Sliced meats and I are not very friendly. Tuna is ok but reminds me of a smelly friend from junior high. Egg salad is delicious, but one can only eat it for so long before it starts to taste like glue. Peanut butter and jelly sandwiches get soggy. Peanut butter and nutella make a better dessert.

So what to eat? Good question. One which I'm still trying to work out (or rather, my husband is because he makes my lunch every day). In the meantime, however, I did concoct a sandwich that I really really love (not that it helps my lunch situation since it requires cooking). I like to call it the BEA--Bacon Egg and Avocado. I've actually been thinking about eating it for breakfast every now and then...but then what would I eat for lunch?

Bacon Egg and Avocado Sandwich
Recipe by Kelly
Picture by Kelly

Makes 2 sandwiches

1 avocado, cut in half lengthwise and sliced
3-4 strips bacon, cut in half
2-3 pieces of red or green leaf lettuce
2 eggs
2 slices Gouda cheese
salt and pepper, to taste
spicy brown mustard (optional)
4 pieces whole wheat bread

1. In a large skillet, cook the bacon on medium high heat until done (just before it turns crispy). 
2. In the same pan, fry two eggs. Sprinkle with salt and pepper, to taste.
3. After you've flipped the egg and just before it is done (over-medium: the yolk should be firm, but still slightly runny in the middle), top with cheese and cook until cheese is melted. Meanwhile, lightly toast the bread.
4. Assemble the sandwich: spread the mustard (if using) on the toast; place egg down first; lay 3-4 half pieces of bacon on top of the egg; place avocado slices and lettuce on bacon/egg; top with toast.