The Socal Breakfast Sandwich

³ Description

This fully loaded breakfast sandwich will fuel you up so that you can take on Mondays and everyday. As a California girl living in Boston, I miss nothing more than a big ripe avocado. The creamy green fruit colloquially known as Alligator Pear is not only packed with fat-soluble carotenoids but also helps your body absorb carotenoids from other veggies. That's 200-400% more fat-melting nutrients that would otherwise go un-utilized. Can't afford fresh avocado? Get avocado oil for the same healthy benefits. I got a 1L bottle from Chosen Foods for only 12 bucks!

² Ingredients

•  1 serving (serving = 1/4 tsp) Spice Supreme Crushed Red Pepper
•  1 serving (serving = 1 muffin) Whole Foods Market Organic Wheat English Muffins
•  1 serving (serving = 1 slice) Trader Joe's Uncured Turkey Bacon
•  2 serving (serving = 1/5 medium) Trader Joe's Hass Avocado
•  1/2 serving (serving = 1 tbsp) Chosen Foods Avocado Oil
•  1 tsp Ginger
•  1 tsp Minced Garlic
•  1 eggs Scrambled Egg
•  1 serving (serving = 1/3 package) Trader Joe's Kale
•  1 dash Salt
•  1 dash Black Pepper

q Directions

Heat up 1/2 Tbsp of avocado oil in a saute pan. Meanwhile, mince 1 garlic clove, 1 tsp ginger, and 1 small red chili. Dice 1 slice of turkey bacon and roughly chop 3 leafs of fresh kale. Add ingredients into hot pan in the order mentioned and saute on medium heat for 1 minute. Season with salt and pepper, add a splash of water, cover, and let steam for 2-3 minutes. In the same pan, push the kale to the side and drizzle some more oil. Crack one whole egg into the pan and scramble away. Pile kale mixture on egg as it solidifies, about 2 minutes. Remove from heat, and serve on toasted English muffin with goat cheese spread and hummus (optional).

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