Happy Monday! It is a happy day indeed even though it is dumping snow right now. Did you see my huge announcement on instragram? If not, check it out here!
Ok, ok, I will tell you! My husband and I are expecting our first child the end of August! We feel incredibly happy and blessed to finally be able to share this with everyone! We have been keeping this little secret since the middle of December so it feels so good to have it out! I am officially 13 weeks along today and next week I will be entering my second trimester. I plan to share a lot of my experiences with you all throughout this process. Not one pregnancy is the same and if I can help any momma or trying momma in anyway, that is exactly what I want to do. I plan to do trimester recaps (stay tuned for my first one next week), share what I am eating, how my workouts have changed and all the other good, bad and ugly in between. Weekly bump updates will be happening over on instagram so make sure and follow me there for those! We couldn’t be anymore happy to have been given this gift and it is going to be an experience of a lifetime!
Let’s chat about this breakfast sandwich real quick. When I was strict paleo and even after I stopped following a strict paleo regimen I stayed away from all breads, including gluten free options. That has started to slowly change as brands have been coming out with increasingly better options with better ingredients and quality. As I practice more intuitive eating and listening to my body I have also been able to kick the “fear” out of mind that if I ate bread I would gain weight. Before, I could have easily over indulged in bread because I would restrict myself for so long and then when I allowed myself to have some, I couldn’t stop. Now that I am getting better at listening to hunger cues and cravings I am able to enjoy some gluten free bread here and there without an ounce of guilt, over indulgences or freaking out that I will gain weight. Food freedom has been a game changer and I plan to continue practicing these principals throughout my entire pregnancy.
I have been wanting more savory meals throughout my pregnancy than sweet and bacon and eggs have been my favorite go-to when home on the weekends. This sandwich is a front runner for one of my favorite breakfasts so far!
- For the sandwich
- Gluten free bagel of choice*
- 1 whole egg
- ¼ avocado, sliced
- 2 slices of a tomato
- small pinch of arugula
- 2 pieces of bacon
- For the Hollandaise Sauce
- 3 tbsp Kerry Gold Butter
- 2 egg yolks
- 1 tbsp fresh lemon juice
- ⅛ tsp paprika
- salt and pepper to taste
- First, make the hollandaise sauce by adding all of the ingredients to a wide mouthed mason jar. Insert an immersion blender into the jar and blend until it becomes a smooth and somewhat thick consistency. Set aside.
- To make the sandwich, place a skillet on the stove over medium high heat and cook the bacon. Remove the bacon from the skillet leaving behind the grease. Pat the grease off of the bacon with a paper towel and set aside. Reduce heat to medium and cook your egg to your liking. While egg is cooking, toast your bagel.
- In this order on the bottom half of the bagel, add the arugula, tomato slices, egg, avocado and desired amount of hollandaise sauce. Have the bacon on the side or place on your sandwich. Place the other half of the bagel on top.
- Enjoy!