Avocado Brunch Panini

::::Scroll down for this recipe -But first, here’s some back story & portion counts ✨ ::::


Portion counts:
1 💙
2 ❤️
2 Tsp
1/2 💚
2 💛


As we settle into our new neighborhood, we’ve decidedly spent some Sunday mornings visiting the various brunch spots here in town.  Almost one year later we are still on the hunt for different places to eat, and have a lot more to see and experience.

Coming from New York, we were not expecting much from the food scene here because, while it might sound snobby, it’s hard to find anything to compare to the foods you got used to growing up in NYC (and I promise you I mean no snobbery!)

Well, luckily for us and with great relief and excitement we find that we have not been disappointed at all.  If anything we are pleasantly surprised by a vast array of choices & by the authenticity of the ethnic foods available here. This is more of a melting pot than my own home town! (...which I did not think was possible!)

Also to be mentioned are the high quality and freshness of the ingredients we encounter here both in restaurants and farmers markets. There are so many local farms close by - which makes for a city lifestyle that also lends the ability to live off the land.

One particularly fresh breakfast we enjoyed was at a restaurant called Camille’s which is owned by a family that lives nearby .  Smoothies galore, coffees and sweets are all presented alongside paninis and wraps. Here is the type of place where you sit down with a warm drink and newspaper while the artisans work on your breakfast panini.

The Avocado Panini is always my favorite choice.  Served with a side of fresh fruit, I thoroughly savored its unique combination of flavors and decided that I would make it at home.  And I am so happy that I did because now we can have it any time of day! I am enjoying one for dinner now, as I write this recipe for you!

Thanks for all the requests for this recipe on my Instagram @BonnAppeTweet
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Enjoy!



AVOCADO PANINI RECIPE
Portion counts:
1 💙
2 ❤️
2 Tsp
1/2 💚
2 💛



Ingredients:
2        Slices Sprouted Grain Bread or Wheat Bread of Choice
1/4    Avocado Sliced or Mashed
1       Teaspoon Olive or Grapeseed Oil
1       2 Slices of Tomato
2       Eggs, Scrambled
3       Slices Turkey Bacon, pre cooked to desired crispness
1       Tsp Veganaise or Mayonnaise
1/2    Tsp Dry Basil+Garlic Powder or Pre Made Basil Pesto Spread (with garlic in the mix)
Salt, Pepper, Paprika


Prep:

Set aside the bread slices and lightly brush one side of each slice with the oil.

Scramble and cook the two eggs after whipping them well with a small amount of milk for moisture (I use cashew milk)

Cook the Bacon and set aside.

Make a pesto mayo:  mix the mayo and basil+garlic powder (or pesto) together until blended and sprinkle with salt, pepper and paprika to taste.


Press:

Lay one slice of bread, oil side down, onto a panini press (or Foreman Grill, or a frying pan if you have neither.)

Brush some pesto mayo onto the dry side of the bread thats facing up, and then layer the scrambled egg, then the bacon.  Top it with avocado and place the remaining slice of bread with the oiled side facing up.  The oiled sides will touch the pan and brown the bread.

Heat the panini press to medium high heat and press the sandwich to toast the bread and seal the sandwich together until browned on both sides (if you’re using a frying pan, just flip the sandwich to brown both sides.)

Enjoy the warm soft toasty goodness!