Living La Vida Holoka


Avocado, Egg White, and Turkey Bacon Breakfast Sandwich

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Start your day in a healthy and satisfying way with this Avocado, Egg White, and Turkey Bacon Breakfast Sandwich made with Arnold Country Style Butter Bread!

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I’ve been in a major breakfast rut lately.  I wake up, grab my coffee, and then search the fridge to make something to eat.  Mind you, our fridge and freezer have been pretty well stocked lately.  So I really shouldn’t have a problem finding something to eat.  But most of the time, I’ll end up grabbing something quick to eat, like cereal.  Some days I end up sitting with my cup of coffee and – I know it’s bad – forget to eat breakfast altogether.

But lately, I’ve rediscovered my love for breakfast sandwiches.  All of those fresh ingredients hanging out in our fridge can be turned into a toasty breakfast sandwich that I can’t wait to sink my teeth into!  I’ve been making this breakfast sandwich a lot.  It’s so easy to make and can even be made ahead of time if you want a grab-and-go breakfast first thing in the morning. My breakfast rut has been broken! 

Avocado, Egg White, and Turkey Bacon Breakfast Sandwich

 
This sandwich starts with two lightly toasted slices of Arnold Bread.  We’ve become big fans of Arnold Bread (we always have at least one loaf on hand) and recently tried their NEW Country Style Butter Bread.  It’s baked with Land O’Lakes Butter that gives it a rich, buttery flavor.  It’s the perfect bread to use in a breakfast sandwich.  


I love turkey bacon, so I cooked up a couple strips in a pan.  When I’m topping a sandwich with bacon, I like to cut the strips in half so they’ll be the perfect size to layer onto my sandwich.


Then, I made an egg white in a skillet.  You could use butter to cook your egg.  I just spritzed a little oil into the pan and seasoned the egg with salt and pepper.


Now you can start layering your sandwich.  First, I added sliced Asiago cheese.  Then, I topped it with the egg white.  After that, I followed with my fresh ingredients, like a handful of baby spinach, sliced tomato, and sliced avocado.


Top the sandwich with the turkey bacon and close it up! 


I found that this sandwich didn’t need much in the way of seasonings.  It’s pretty delicious on its own.  But if you want to step it up a notch, I would give it a sprinkle of everything seasoning.  I love to use that on my eggs and avocado toast!  

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Avocado, Egg White, and Turkey Bacon Breakfast Sandwich

Avocado, Egg White, and Turkey Bacon Breakfast Sandwich

Ingredients

  • 2 slices Arnold Country Style Butter Bread
  • 2 slices turkey bacon, cut in half and cooked
  • 1 egg white
  • 4 tomato slices
  • Baby spinach
  • 4 avocado slices
  • 1 slice Asiago cheese slice
  • Salt and pepper, to taste

Instructions

  1. Lightly toast the Arnold Country Style Butter Bread.
  2. Remove the bread from toaster and begin layering the sandwich.
  3. Add the Asiago cheese, egg white, a handful of baby spinach, tomato slices, avocado, and turkey bacon.
  4. Season with salt pepper and close the sandwich with the other piece of toasted bread.
  5. Cut in half, if desired, and serve.
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This sandwich is delicious and satisfying!  Plus, it’s made with fresh, wholesome ingredients so you can enjoy every single bite!  Especially when you make it on buttery, but healthy, Country Style Butter Bread!

Did you make this Avocado, Egg White, and Turkey Bacon Breakfast Sandwich recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Pesto Shrimp and Tomato Stuffed Avocado

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Lunch just got a whole lot tastier with this Pesto Shrimp and Tomato Stuffed Avocado!  It’s a light, delicious dish that’s easy to make with prepared pesto, veggies, and shrimp!


Shrimp will always be my go-to seafood of choice (well, besides lobster, but let’s keep it budget-friendly).  I’m not such a big fan of seafood anymore and I blame it entirely on my husband.  We got to talking about seafood dishes not too long ago.  He admitted that he’s steered me wrong once with seafood.  Just once, but once was enough for me!  That was the time he brought striped bass home for us to try.  The smell and taste of that fish pretty much ruined me.  It took me a while to try any sort of seafood dish again! 

Since shrimp is my “safe place” in the seafood world, I’ve been keeping it in the freezer to make quick, easy meals and even some lunches.  I’ve stuffed avocado with Caprese Salad before and even lobster! So I recently made myself a shrimp stuffed avocado for lunch.  I had some prepared pesto from Trader Joe’s in the fridge, so I added that to the mix to make a tasty, Italian inspired lunch.  This dish was another great way to use some of our garden grape tomatoes and onions, too!


I love stuffing avocados because the avocado peel is like a cute, little bowl!  In previous recipes, I’ve scooped out just a little bit of the avocado flesh.  This time, I decided to scoop out all of that avocado goodness, chop it up, combine it with my other ingredients, and then spoon it back into the avocado peel.  It worked like a charm!

Just toss the ingredients today in a bowl and spoon it back into the avocado peel.  That’s basically it!  Then, you have a nice, light lunch in its own little bowl!  Not a fan of shrimp?  Sub in some grilled chicken instead or just add chopped lettuce for a tasty, little salad cup! 

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Pesto Shrimp and Tomato Stuffed Avocado

Pesto Shrimp and Tomato Stuffed Avocado

Ingredients

  • 12 large shrimp, peeled and cleaned
  • 1 tbsp. extra virgin olive oil
  • 1/4 cup grape tomatoes, chopped
  • 2 tbsp. red onion, chopped
  • 1 avocado, halved and pitted
  • 1 tsp. prepared pesto
  • Salt and pepper, to taste
  • Optional: fresh basil leaves

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Add the shrimp to the pan and cook about 4-6 minutes, or until pink and cooked through.
  3. Remove shrimp from pan.
  4. In a medium bowl, add the chopped tomatoes, onion, and shrimp.
  5. Halve the avocado, scoop out the flesh, and chop. Set aside the avocado peels and add the chopped avocado to the bowl.
  6. Mix in the prepared pesto.
  7. Divide the pesto shrimp mixture between both avocado peels.
  8. Season with salt and pepper and garnish with fresh basil leaves, if desired.
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Just a few simple ingredients made this a fantastic and light lunch dish!  It was so fresh and had just the right amount of pesto flavor.  Want an even fresher take on this dish?  Try it with my homemade kale pesto! 

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