Hello friends! Constance here. Hope you’re all having a wonderful week! Guys-it’s almost March. Can you believe it? I’m not quite sure how that happened. I feel like I’m just now ready for Christmas. We’re getting ready for a crazy influx of house guests over the next month. Spring training starts soon here in Phoenix, and while I like to pretend everyone’s coming in town for some good quality hang time, let’s be real….it’s all about baseball.
Regardless, I’ve been working on coming up with some foolproof recipes that don’t have me slaving away in the kitchen all hours of the day. I definitely want our guests to have a hot meal, but I also want to keep a small ounce of sanity while doing it. My solution? Recipes that you can make in bulk and freeze for later. We’ve got more of these coming your way, but to start–biscuits. My plan is to make at least a few dozen of these before our guests begin to arrive so we can all eat our weight in breakfast sandwiches. Truly, they’re just the best. You can customize to fit any and all diets, and it’s as easy as frying a few eggs and some bacon and voila!
-2 slices thick cut bacon
-2 tbsp extra virgin olive oil
-1 large brown egg
-1 buttermilk biscuit
-1-2 oz. roasted turkey
-1/2 avocado, thinly sliced
-In a medium sized pan, cook bacon over medium heat until crispy.
-Remove bacon from pan and add olive oil. Continue to heat on medium until olive oil is hot.
-Crack egg slowly over pan, and immediately reduce heat to low.
-Cook slowly until whites are set and yolks begin to thicken but are not hard.
-Remove egg from heat, top with fresh cracked black pepper, and set aside.
-Cut biscuit in half, and spread a light layer of Sriracha on the bottom half.
-Top with turkey, bacon, avocado, egg and the other half of the biscuit.
-Cut sandwich in half and serve immediately.