Today was a lazy Sunday morning. We all stayed in our pajamas way too long. The kids grazed on frozen waffles (I did mention it was a lazy Sunday- don’t judge), fruit, and yogurt, and fruit, and more fruit (my children, I think are trying to prove some experiment in sustaining life on just fruit lately). It was a great morning just enjoying each others company, and by the time my coffee wore off, and I finally decided it was time for me to eat something, I wasn’t in the mood for just anything. So I’m standing in front of an open refrigerator, playing my own personal version of Chopped. We’ve all been there, lots of options, great components but nothing that screams, “Yup, you were completely prepared at the store when you bought me and I’m a meal.” Looking around I spy some thick-cut pepper bacon in butcher paper that’s been tempting me all week- better use that up soon. In the produce bowl there’s a perfectly ripe avocado, that was too hard to use when I bought it on sale last week- better use that. A great looking tomato, all by itself, sits next to it, the last man standing from some Smoky Tomato Dressing, that I had made earlier in the week- don’t want that to get too soft. I have been asked time and again, even begged for my Guacamole recipe, and I have been wanting to share it on Creating A Stir but I feel like its’s just not enough for its own post. Bingo! Guacamole, Bacon, Tomato… that sounds like a great start to one of my favorite types of sandwiches: The Brunch-wich! Add an egg and some multi-grain bread and you have a winner!
So, you all want to know what’s the secret behind the famous(ish) guacamole recipe. Honestly, at this point, I feel like the hype has just been built up way to much for this very humble recipe that has such a cult following, so let’s skip the drumroll, and here it is: it’s avocado (duh), minced sweet onion, lime, garlic, mayo, and salt. That’s it. No cilantro, no tomatoes, no cumin, no magic ingredients. Simple, straightforward, fresh ingredients, combined in the perfect ratio, to make the best Guac ever! See, way to small of a recipe for it’s own post. Now that the secret is out, don’t tune out just yet, I still have some killer tips on dealing with avocados, that will make you look like an absolute pro in the kitchen.
For the guacamole, slice the avocado in half cutting around the large center pit. Twist and pull the two halves apart. To remove the pit, use a sharp and rather large knife with some weight behind it. With a little force, watching to keep your hand out of the way, whack lightly (for lack of a better term) the knife in the pit- so that the knife is stuck part way into the seed, now twist your knife, and the pit should pop right out! So much easier than digging around in the avocado to get that bad boy out. Save the pit. Second, hold the avocado bumpy skin side down in your palm- cupping it, with the tip of your knife (pressing only down to the skin and not through the skin, lightly cut three equally spaced horizontal lines and three vertical lines through the avocado- creating a checkboard pattern. Now hold the avocado lengthwise in your palm over a bowl, with a large spoon perpendicular to the avocado, insert it at the end of the avocado closest to your fingertips in-between the flesh and the skin. Now, slide spoon, toward your wrist and along the skin of the avocado scooping out the insides. It should come out it nice pieces. If it doesn’t come out perfectly the first time- no worries, just scrape the rest out. This may take a little practice.
Mash the avocado pieces into a slightly chunky, mostly smooth consistency. Add in 1-2 garlic cloves- 2 if you’re a garlic freak like me- that have been minced or pressed. Add in the juice from half of a lime. Before cutting the lime in half, lay it on your counter, pressing down firmly with the palm of your hand, roll the lime between your hand and the counter. This will break up the pulp and loosen the membranes internally and allow for more juice to be released. I like to use a hand squeeze juicer for lemons and limes. A great tip with the hand press, is to place the citrus into the press upside-down, so that the cut side is toward the juice holes and not toward the opening. This will trap the seeds into the press, allowing only the juice out. Now, add in the minced onion, mayonnaise, and salt to taste and mix. Place the avocado pit you saved into the center of the guacamole, that and the lime juice will save this dip from turning brown as the avocado oxidizes in the air. Set aside.
Time to cook your bacon. No, don’t get out the frypan and turn on the stove top. Opt for baking instead, trust me, try it once and you will never go back to frying again.
Here are just a few reasons for baking the bacon instead of frying:
1. Keeps the mess of splattered bacon fat off of everything.
2. Cooks the bacon much more consistently.
3. Cooks the bacon at a much slower rate allowing you to cook off more of the fat.
4. Keeps the bacon flat as apposed to curling up on the sides.
5. Three words bacon-splatter-burns.
Now that I have convinced you, baking is the superior approach, preheat your oven to 350 degrees. Once up to temp, bake your bacon in the center of the oven, on a cookie sheet, for 10-12 minutes depending on its thickness. Once the bacon comes out of the oven, transfer bacon to sheets of paper towel to drain.
To assemble your Brunch-wich, lightly toast your bread of choice, cook an egg to your desired doneness- I prefer to keep mine runny, it adds an unctuousness to the sandwich. Start with your toast (of course), top that with a nice thick layer of guacamole, an egg, a couple slices of tomato, as much bacon as your arteries can handle, and then the last piece of toast. Dig in!
- 1 Avocado
- 1/2 Lime, juiced
- 1-2 Cloves of Garlic, pressed or minced
- 1 Tablespoon of Mayonnaise
- Pinch of Salt
- 4 Tablespoons of Guacamole
- 4 pieces of Multi-Grain Bread
- 4 pieces of Bacon
- 2 Eggs, cooked to desired doneness
- 1 Tomato, sliced
- Remove avocado from skin, following the directions from above.
- Mash Avocado into a slightly chunky, mostly smooth consistency.
- Add to that the juice from half of the lime, 1-2 cloves of garlic, A Tablespoon of mayonnaise, and a pinch of salt.
- Combine mix well and set aside.
- Preheat oven to 350 degrees.
- Bake the bacon for 10-12 minutes depending on thickness of your bacon. Allow to drain on paper towel once baked, and break in half for brunchwich
- Toast the multigrain bread, top that with 2 tablespoons of guacamole, a fried egg, 2 slices of tomato,4 half slices of bacon and the final piece of toast.