If you could only eat five different food items the rest of your life, what would they be? I used to mull this over regularly with one of my friends growing up – it just seemed like the worst situation ever and I was even a pretty picky eater then! I can’t remember all the items on my list, but I know pizza made the cut. It still does actually, I can definitely imagine eating it almost every day, just like sushi, which would also now be in my top five. For breakfast, I’d have to go with eggs and more specifically my very favorite morning item – breakfast sandwiches! They are so satisfying that I have them every weekend and some nights for dinner too.
You don’t really need a recipe for breakfast sandwiches, but I made a version I really enjoyed the other weekend and wanted to share. The title says it all in this case. I scrambled my eggs with turkey bacon, leeks, avocado, and brie, and piled the mixture high atop a few English muffins. Mmm, so good!
Breakfast Sandwiches with Leeks, Brie, and Avocado
1 teaspoon canola oil
2 slices turkey bacon, chopped
1/3 cup chopped leeks, white and light green parts only
2 tablespoons milk
1/4 teaspoon salt
1/4 avocado, peeled, pitted, and chopped
1 1/2 ounces brie, chopped
2 whole wheat English muffins, split and toasted
Heat canola oil over medium heat in a medium nonstick skillet. Add turkey bacon to the skillet and sauté for 5 minutes or until crispy. Remove bacon from the pan and add leeks; sauté 3 minutes or until tender.
Meanwhile, whisk eggs, milk, and salt together in a small bowl. Place eggs in a small greased nonstick skillet over medium heat and cook until eggs are set, stirring frequently, about 4 minutes. Mix in cooked turkey bacon and leeks, avocado, and brie. Pile egg mixture evenly on bottom half of the muffins. Cover with top halves of muffins. Makes 2 servings.
Nutrition: 453 calories, 25.7g fat, 6.2g fiber, 25.8g protein per serving
Cost: $1.68 per serving