Open Faced Breakfast Sandwich with Bacon and Avocado

Open Faced Breakfast Sandwich with Bacon and Avocado

Cook time: 15 minutes

What you need:

1 piece of sourdough bread

1 tbsp. mayo

1/2 avocado

1 large egg

salt and pepper

1/4 tsp. lawry's seasoning

3 strips of bacon

What you need to do:

1.In a medium skillet cook the bacon on medium heat until crisp. Strain on paper towels and set aside.

2.In same pan you cooked the bacon in, cook egg over easy on medium heat. Season with salt, pepper and lawry's seasoning.

4. Meanwhile lightly toast Sourdough bread and spread with mayo.

5.Cut avocado into slices and place on toasted bread.

6. Once over easy egg is done place on top of avocado.

7.Take bacon and crumble over the top of the sandwich and enjoy!

Go ahead, eat it with your hands even though it might get a little messy, you know you want to!

Baked Zucchini Chips

Baked Zucchini Chips and Dijon Mayo

These are so yummy! Great for a snack or appetizer. Everyone will absolutely love these and they are super easy to make!

What you need:

2 small Zucchini's

1 c. Breadcrumbs

1c. grated parmesan cheese

1c. milk

1/2c. Flour

1 pinch of salt

1 tsp. Black pepper

1 tsp. Garlic powder

1/2c. Mayo

1/3c. Dijon mustard

What you need to do:

1. Preheat oven to 425 Fahrenheit.

2. Cut zucchini into thin slices and set aside.

3.In a medium bowl combine breadcrumbs and parmesan cheese.

4.In a separate medium bowl combine flour,milk, salt, pepper, and garlic powder. Mix together with a fork, but don't over mix!

5. Dip zucchini slices in flour mixture then cover with breadcrumb mixture.

6. Place on a greased baking sheet.

7. Bake for 30 minutes or until browned and crisp. Flip over halfway through cooking.

8. While zucchini chips are baking in a small bowl stir together mayo and dijon mustard.

Serve right out of the oven with dijon mayo and enjoy!