Every time someone uses the word “bam” near a kitchen, Emeril Lagasse comes to mind. The celebrity chef, who told us all that “pork rules,” would probably love this version of BAM, a breakfast sandwich made with bacon, avocado and mango.
The silky smooth textures of the mango and avocado are a nice contrast with the crisp bacon and the hot buttered bread. If you want to make this more like a Mexican torta, use crema instead of butter.
It’s a great way to get two fruit servings with breakfast, so you can start the day right.
Bacon-Avocado-Mango Breakfast Sandwich
4 thick-cut slices bacon or 6 regular slices bacon
2 bolillos, toasted, or 4 slices Texas toast
Butter or crema (optional)
1 Ataulfo mango
1 large avocado
Salt, to taste (optional)
Over low-heat, fry the bacon, turning frequently, until you reach the desired crispness. Using a paper towel, remove any excess grease.
Meanwhile, cut the bolillos in half and toast. Spread butter or crema, if using.
Peel and slice the mango. Halve the avocado, remove the pit and cut out slices, removing them from the peel.
To assemble: Place one side of the bread down on a plate. Top with bacon, mango and avocado. Sprinkle a little salt on, if desired. Top with other half of bolillo or toast.
Makes 2 sandwiches.
From John Griffin