Messy as Hell!

I’m calling this concoction the “B.E.A.T.” – bacon, egg, avocado, and tomato on a buttermilk biscuit.

About a month ago I had breakfast at an amazing restaurant here in town, Scarlett Begonia.  I’m not joking (I never joke about crazy yummy food, well maybe just a little), it’s so good you’ve got to go if you’re in Santa Barbara.  I ordered their California Eggs Benedict (minus the hollandaise sauce, I hate hollandaise sauce).  Their version of this classic dish was on a light, flaky, blow-your- mind-delicious buttermilk biscuit (that’s not an exaggeration) and was brilliantly simple with just the tomato, avocado, and egg.

A conversation then ensued about how easy it would be to make something like this at home.  Which led me to, “Oh, it’s on Darga!”

Paul and I are headed to Nashville for spring break and our agenda is to listen to kick-arse music while eating our way through town.  We plan to gain a great deal of weight on sinfully, delectable southern food.  In honor of our trip, this is my healthier version of a southern version of Eggs Benedict.  It is super delicious and not hard to make at all (except the egg poaching part which scares me to death, seriously, as much as using yeast – so Paul bought me “Egglettes” which is a cheaters way to perfectly poached eggs).

The “B.E.A.T.” is a great Sunday morning breakfast or an entertaining brunch dish, give it a go!

The “B.E.A.T.” (recipe care of me)

BEAT Sandwich.jpg

INGREDIENTS:  your favorite buttermilk biscuit recipe, 1 ripe tomato (in the summer, I’d use a pretty heirloom tomato), 1 ripe avocado, bacon cooked to your preference, eggs cooked to your preference, salt, pepper, and butter

DIRECTIONS:  Bake the biscuits (the fluffier, the better).  Fairly quickly after the biscuits come out of the oven, cut them in half and place a thin pad of butter on top so that is melts into the biscuit.  This will help with the richness and moisture when you cut out hollandaise sauce.  After slicing the avocado (I used a half of a small avocado on each half biscuit, but I have an obsession with avocados so adjust to your preference), gently press it into the top of the biscuit with a fork.  Take care not to break the biscuit.  Break the bacon slices into smaller pieces, not bits, and press them into the avocado.  Place a thin slice of tomato on top of the avocado, then sprinkle with salt and pepper.  Place your cooked egg of choice on top.  And wallah!  You’ve created the “B.E.A.T.”  Now, dive in!

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