I've debated for so long on what to call this sandwich.
A BLT with avocado and egg?
Egg salad with bacon, lettuce and tomato?
This sandwich is having a bit of an identity crisis. But, oh, it's so right.
But basically, this sandwich came together because Mr. BUB was playing basketball one night. So I needed something easy to make while tending to Skeeter. And something that was easy to put in the fridge for Mr. BUB to assemble when he got home from his game.
Here's everything you'll need:
A dozen eggs
4 slices bacon, cooked and crumbled
Salt and Pepper
The key to this sandwich is the egg salad. So let's start there first:
Boil the eggs for twelve minutes. Once the time is up, drain the hot water and put the eggs in an ice bath. This will both stop the eggs from overcooking and make them easier to peel. Once they're chilled, go ahead a peel them.
Mash the eggs and add mayo just until it all holds together. Add the bacon and salt and pepper (to taste).
Now, for the sandwich:
Toast wheat bread. Add egg salad, sliced tomatoes, spinach, and sliced avocado.
And then? Dig in!
The egg salad saves well and it great to take for lunch the next day.