Comment on this
article
Avocado Sandwich
from the kitchen of Sharmagne Leland-St. John
3 slices of smoked bacon per sandwich
One small ripe avocado per sandwich
Two slices wheat bread per sandwich, toasted
Butter
Juice from a lemon
Seasoned salt and pepper
In a small iron skillet, fry the bacon. Toast the
bread and butter lightly. Place thick slices of avocado
on the toast. Place the drained bacon atop. Squeeze
a bit of lemon juice over the top. Sprinkle Lawry's
Seasoned Salt and Pepper or a similar seasoned S & P
over the sandwich and place the second piece of toast
on top of the entire sandwich. You might also wish
to enjoy it open face.
Return to:
©
2001- 2013, Quill & Parchment
Productions
All
contributions are copyright of the respective authors |