Tag: egg

Keisha Pittman McKinney: Breakfast Egg Sandwiches {Foodie Friday}

Each week for the past year I’ve made these breakfast sandwiches for Mr. McKinney.  I need a little variety in my life, but he can eat the same darn thing every, single, day. I came up with the recipe when we were both trying to do a little better with our eating. We jumped on the Weight Watchers campaign, tried the myfitnesspal app for a while and then learned if we watched what we ate instead of watched everything we eat go in our mouths, we could find the balance we were seeking.  That and an evening stroll around the neighborhood with our dog Bailey always helped too!

Mr. McKinney was driving through McDonald’s in the mornings for an egg white delight, which is a great option if you can afford to eat out breakfast every morning or travel a lot. Then, we tried the Jimmy Dean frozen option and still with a 250 or below calorie count, they were a good option.  But, I’m always convinced I can make something better and cheaper than we can just buy pre-made so the challenge was on! <she says with her hands on her hip in domestic diva mode>

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Keisha Pittman McKinney Big Pitt Stop #ARWBKeisha (Pittman) McKinney is settling in to married life in South AR after she #becamemrsmckinney.  A Digital Media Director by day for a church in Northwest Arkansas, Keisha is remembering what its like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere.  She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats, the social justice cases on her heart, and all the activities tied to becoming a new mama in Jan 2018!

Blog –bigpittstop: new journey, new normal, new you –  http://www.bigpittstop.com/

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Rhonda Franz: Celebrating the Flavors of Arkansas with Petit Jean Meats

Celebrating the Flavors of Arkansas: Variations on BLT

Oh, the beloved BLT: a bacon, lettuce and tomato sandwich is so good you can almost get by without one of the three core ingredients. Except the Petit Jean Meats bacon. Or the tomato.

I haven’t much need to mess with the original, except that variations are fun and in some cases and for some food preferences, add pizzazz to the standard sandwich. Following are a few BLT variations I’ve played around with in my kitchen.

rhonda frznz blt open face

Celebrating the Flavors of AR w @PetitjeanMeats @rhondafranz #FoodieFriday

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The Breakfast BLT

Of course you can have a BLT for breakfast (BACON, people), and with tomato to boot. I am leaving out the lettuce on this one, because I’m not sure about lettuce for breakfast. So, it’s more like a breakfast BLT minus the L . No worries, though: I’ve added some vowels.

Rhonda Franz: Open Face BLT
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Ingredients
  1. thick white or whole-grain bread, toasted
  2. 1 to 2 strips Petit Jean bacon
  3. 1 to 2 slices tomato
  4. 2 to 3 slices avocado
  5. 1 egg
  6. salt to taste
  7. cooking oil
Instructions
  1. Lay toasted bread on plate.
  2. Cook bacon, pat with paper towel, and set on toast.
  3. Pat tomato slices with a paper towel to soak juices and sauté in a skillet on medium heat for about a minute. Add to bacon.
  4. Cook egg over easy, runny yolk or solid yolk. Add to bacon.
  5. Lay avocado slices on top. Eat the open-faced toast while ingredients are nice and warm.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

The BLT Salad

I like whole cherry tomatoes for this one. The egg provides perfect companionship to other ingredients, and crispy bacon adds the crunch.

Rhonda Franz: The BLT Salad
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Ingredients
  1. a mixture of dark greens and crispy lettuce
  2. 2 to 3 strips Petit Jean bacon, cooked slightly overdone (to crispy), cooled and chopped or torn into small pieces
  3. a few cherry tomatoes
  4. 1 hard-boiled egg, cut into wedges or crumbled
  5. other good toppings for this salad: croutons, shredded cheddar cheese, avocado, grated carrots
  6. dressings to make this salad delightful: ranch, blue cheese or balsamic vinaigrette.
Instructions
  1. Toss lettuce with chopped bacon
  2. Top with cherry tomatoes, egg and other ingredients you’re using.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

 

BLT salad

 

BLT Kabobs

This one’s just for fun. Iceberg lettuce works the best for sticking on skewers, but it works with any kind of lettuce folded over a time or two. The best part of these kabobs  is that they can be eaten cold.

Rhonda Franz: BLT Kabobs
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Ingredients
  1. several pieces of toast
  2. iceberg lettuce cut into small wedges or leaf lettuce torn into big pieces
  3. cherry tomatoes, whole or halved
  4. cooked potatoes, sliced or diced
  5. several strips of Petit Jean bacon, cooked and cooled (for this recipe, it’s best to have the bacon not overdone)
Instructions
  1. In any order, slide the ingredients onto a skewer.
  2. In any order, eat the ingredients.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Ingredients

BLT kabobs

 

rhondafranz

 Rhonda Franz is an educator, freelance writer, and mom. She is a born city girl who is raising three boys in the woods of northwest Arkansas with her husband, a corporate pilot. She works as the Girl Friday for the Women Bloggers, and writes for websites, parenting magazines, and on her blog, Captain Mom.

 

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