Ingredients

The following ingredients have 2 Servings
  • 4 slices applewood smoked bacon
  • 4 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper (to taste)
  • 4 slices wheat bread (toasted)
  • 1/2 cup baby spinach
  • 1 to mato (thinly sliced)
  • 1 avocado (halved, seeded, peeled and thinly sliced)

Instruction

  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  • Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  • In a large bowl, roughly mash the eggs with mayonnaise, red wine vinegar, Dijon mustard, salt and pepper, to taste.
  • Serve sandwiches on wheat bread with bacon, egg salad, spinach, tomatoes and avocado.