I started by boiling 6 eggs. I placed the eggs in a pan, covered with cold water, and set them over med high heat. Once it reached a boil, I covered the pan, and removed from heat.  15 minutes later I had perfect hard boiled eggs. As soon as they were done, I immediately ran lots of cold water over the eggs to stop the cooking process. Did you know that if you overcook your hard boiled eggs, you get a little green around the outside of the yolk.  I guess a little green truly wouldn’t have mattered, since I was mixing the yolks with avocado, but I still wanted the perfectly cooked egg.

After they cooled, I peeled the eggs, sliced them in half, and removed the yolk. The yolk got mixed with some fresh chopped tomato, creamy avocado, salty bacon, and just a bit of salt & pepper. I served them on a bed of fresh chopped lettuce to also enjoy along with the egg. YUMMY!

**Disclaimer, if you’re following any of my recipes that I note as Whole 30 compliant, please check your ingredient labels first as they can vary.

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Avocado BLT Deviled Eggs

Author Joy in Every Season

Ingredients

• 6 hard boiled eggs peeled and cut in half
• 1/2 large avocado ripe
• 1 ripe tomato seeds and membrane removed, finely diced
• 4 sliced crispy chopped bacon read your label for W30 compliant
• 1/2 tsp salt or to taste
• 1 tsp pepper or to taste
• 1 cup shredded lettuce I used head lettuce

Instructions

• Cut hard boiled eggs in half lengthwise. Remove yolks and place in small mixing bowl.
• Cook bacon until crispy, chopped into small dice.
• Remove seeds and inside membranes from tomato and chop into small dice.
• Add avocado to egg yolks and thoroughly combine (I used a fork).
• Gently stir tomato and bacon into egg/avocado mixture. Reserve a little tomato & bacon for garnish.
• Season to taste with salt & pepper.
• Using a teaspoon, carefully fill the egg whites up with egg mixture.
• Garnish with extra bacon & tomato.
• Serve over a bed of shredded lettuce.
• Enjoy!

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I added a little grated cheese to the leftover rice and gave it a quick pan fry, then simply topped it with a fried egg (that I cooked about 30 seconds too long), salsa, and fresh avocado. It was a quick, healthy, and satisfying breakfast. Being a food blogger and scrambling through the kitchen grabbing camera, dishes, and props, does have it’s downside. I would have loved this egg to be a bit runnier.

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Egg & Rice

Author Joy in Every Season

Ingredients

• 1 cup brown rice leftover
• 1 egg cooked to your liking
• 2 TBSP salsa
• 1/4-1/2 avocado peeled and sliced
• 2 TBSP cheese your favorite kind, grated
• Salt & Pepper to taste

Instructions

• Add the grated cheese to the leftover rice and quickly pan fry.
• Cook your egg (I like mine over easy with a runny yolk).
• Top rice with egg, salsa, fresh avocado, and salt & pepper.

The post Egg & Rice appeared first on Joy In Every Season.

Well, I want to change that for you and introduce you to a REAL BLT, the Ultimate BLT (with Egg).
 This sandwich is so perfect that you can enjoy it for breakfast, lunch, or even dinner!

It’s barely a recipe, but I know I’ve been asked to include recipe cards, so I’ll give a quick how to (in recipe card form).

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The Ultimate BLT (plus Egg)

Author Joy in Every Season

Ingredients

• Ciabatta Roll
• 2 slices thick maple bacon fried crispy
• 1 egg fried over easy
• Sliced avocado
• 2 slices of provalone cheese
• Lettuce
• Tomato
• Mayonnaise
• Sriracha
• butter
• salt & pepper to taste

Instructions

• Lightly butter and grill bread.
• Fry bacon crispy, drain.
• Slice tomato, lettuce, and avocado.
• Mix together some mayonnaise with a little Sriracha (to taste).
• Fry egg over easy.
• Assemble: bread, cheese, bacon, lettuce, tomato, egg, & avocado. Top with a good drizzle of Sriracho mayo.

**If you like this recipe, please feel free to share onto your Facebook page, Pinterest, and don’t forget to hit the YUM button!

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Since I added bacon, I started by frying some bacon in my large cast iron skillet. If you’re making a larger amount, or don’t have a cast iron skillet, I’d recommend using another large skillet (must be oven proof) or a large rimmed baking sheet (in which case you could cook the bacon in the oven, or fry bacon stovetop in separate pan). When the bacon is cooking, peel and chop the potatoes and chop any veggies you want to add. Since I wanted this to cook pretty quickly, I chopped them pretty small (you know, like breakfast potatoes).

Once bacon, is done, remove from pan and set aside. Add potatoes and veggies to skillet and coat with bacon fat. Or, drain bacon fat and use olive oil. Either way. Sprinkle with a generous amount of salt and pepper and place into 400* oven for 30 minutes (approx). Stir a couple of times during cooking. Cook until potatoes and veggies are tender and potatoes are beginning to crisp.

To serve, place potatoes in bowl, top with a soft fried egg, crumbled crispy bacon, and any other toppings you’d like. I added some sliced avocado, chopped cilantro, and Sriracha. I refrained from adding grated cheese that would melt into the potatoes and get all ooey-goey. Cheese would have been really good!

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Roasted Potato Breakfast Bowl

No exact measurements are given. Please adjust depending on how many servings you will be making. There is no right or wrong on this recipe.

Author Joy in Every Season

Ingredients

• Bacon
• Bell Pepper
• Onion
• Lg. Baking Potato
• Eggs
• Salt & Pepper
• Olive Oil
• Avocado & Cilantro for serving

Instructions

• Cook bacon in large cast iron skillet
• When bacon is cooking, peel and cube potato and chop bell peppers and onions.
• Once bacon, is done, remove from pan and set aside.
• Add potatoes and veggies to skillet and coat with bacon fat. Or, drain bacon fat and use olive oil. Either way. Sprinkle with a generous amount of salt and pepper and place into 400* oven for 30 minutes (approx). Stir a couple of times during cooking. Cook until potatoes and veggies are tender and potatoes are beginning to crisp.
• To serve, place potatoes in bowl, top with a soft fried egg, crumbled crispy bacon, and any other toppings you'd like. I added some sliced avocado, chopped cilantro, and Sriracha. I refrained from adding grated cheese that would melt into the potatoes and get all ooey-goey. Cheese would have been really good!

Other breakfasts you might enjoy:

Avocado Egg Bake 

Maple Coconut Granola 

Cornmeal Pancakes 

The post Roasted Potato Breakfast Bowl appeared first on Joy In Every Season.

I happened to have everything I needed to make this recipe and since I’d been drooling about it since last night, I figured I cook myself breakfast. I am so glad I did! It was delicious!!

I love recipes that aren’t really recipes. Just suggestions or inspiration to make it your own way. You could easily omit the egg or cilantro, or add cheese, bacon, or hot sauce. Honestly though, I thought this was perfect just as I made it!

I do have a “kitchen must have” for you. Seriously, cooking eggs has never been easier. My daughters and I exchange “favorite things” at Christmas and I had to include this Green Pan. Never has flipping an egg been so easy!!

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Avocado Egg Toast

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Joy in Every Season

Ingredients

• 2 slices good bread I used sliced sourdough
• Butter
• 1/2 avocado slightly mashed
• 1 egg
• Salt
• Pepper
• Juice of 1/4 lime
• Cilantro chopped *optional

Instructions

• Toast bread and lightly butter. Sprinkle with just a tad of kosher salt.
• Fry or poach your egg. (I fried mine with a really runny yolk)
• Spread mashed avocado on buttered toast.
• Squeeze lime on avocado (I know, sounds weird, but it's good)
• Top with egg.
• Finish off with a little cracked pepper and chopped cilantro (optional).

You might also enjoy:

Avocado Egg Bake 

The Ultimate BLT 

The post Avocado Egg Toast appeared first on Joy In Every Season.

My favorite way to eat this is to take a little spoon of the avocado egg bake and place it on the bread. It’s a delightful bite of the crunchy toasted french bread with the creaminess of the avocado and the baked egg. The parmesan cheese added a perfect salt balance and of course, the Siracha, added the kick. After my first bite of this dish, I was thinking I’d put a bit too much Siracha on it, but by the end, I had the bottle in my hand and was adding a bit more. I guess it’s just slightly addicting. The cool fresh berries were the perfect last bites of this meal.

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Avocado Egg Bake

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Joy in Every Season

Ingredients

• 1 large avocado
• 2 med or large eggs
• Salt
• Pepper
• Grated Parmesan

Instructions

• Line a baking pan with foil.
• Cut avocado in half lengthwise and remove seed.
• Make a small slice off the bottom of each half (this will allow the avocado to sit flat without tipping).
• Spoon out a very small amount of the avocado flesh (to make a little more room for the egg).
• Crack one egg into each half (don't worry if a little spills out).
• Top with a little sprinkling of salt, pepper, and grated parmesan.
• Bake at 425• for 20 minutes. Feel free to adjust cooking time depending on how well done you like your egg.
• Serve with Siracha and a side of toast.

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