Bacon, Egg, and Alouette Sandwich

Monday nights are rough, ok?

Look, I’m not going to pretend that I love Mondays or Monday nights. I’m tired, we go back to work/school, and by the time I walk through the door all I want is a glass of wine and a corkscrew lobotomy.

Monday also means I’ve likely not hit the store in a week and will forget to put in a pickup order until the only available time is 8 pm. We all suffer for my lack of organization, but the Biggin suffers the most. You’ve never heard of a child more tortured and abused than this child that has to eat breakfast for dinner. My GOD, can you imagine the horror?

He doesn’t like bacon, and this bread is weird, and only the eggs are edible.

I do make perfect fried eggs.

A Sort of Sandwich, for one:

  • 2 slices of thick cut bacon
  • 1 egg
  • Alouette Garlic and Herbs spreadable cheese
  • Fresh baby spinach
  • A hunk of baguette, sliced in half

Over-Roasted Brussels Sprouts:

  • 1 lb Brussels sprouts, ends nipped and sliced in half
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • Ranch seasoning from a packet mix, we’ll say 1 tsp

I like to cut my slices of bacon in half. They fit in the frying pan better and cook more evenly. I also prefer my bacon sort of floppy and half cooked. To each their own.

I obviously cooked enough bacon for 4 people and then used the whole pan of grease for my eggs. Fried eggs aren’t good in butter, don’t use butter, use grease. Salt and pepper your eggs, we aren’t animals.

If you’ve always been too much of a snob to try Alouette spreadable cheese, then I’m here to take you down a peg or three. It’s delicious. LSH and I occasionally eat nothing but some hunks of baguette with the Garlic and Herbs cheese for dinner. It’s perfect when the kids are away for a night and nobody wants to wash a pan.

The Brussels sprouts go into the air fryer for 8 minutes at 400. These sprouts are over-roasted, not oven-roasted. The outer layer gets completely browned and the ranch seasoning gives them a little kick.

You don’t have to make elaborate meals every night of the week, but you also don’t have to eat the same boring thing over and over. There is always enough in my pantry and refrigerator to put something interesting together in 15-20 minutes. The kids might complain, but who told them they were allowed opinions? Not me.

– Lin

Hamburger Rice

The Art of Avoiding the Grocery Store at ALL costs.

The Finest of Newlywed Dining.

Sometimes, when you’re freshly married and have a new baby, you realize it’s 6 pm and you have regrettably forgotten to cook supper. It’s also highly likely that you haven’t been to the grocery store or worn real pants in a week.

You have 20 minutes until your spouse rolls up and the only thing in the refrigerator is probably a single sad pound of ground chuck.


  • Lean ground beef, one pound
  • Shallots, mince two of them
  • Beef Base (this stuff is fabulous and really is so much better than buillon cubes.
  • Rice, one cup, I like jasmine
  • Butter, one tablespoon
  • Sriracha sauce
  • Salt
  • Garlic pepper
  • Texjoy Steak Seasoning, or any other seasoning salt
  • Milk

Let’s do it. Start your rice with 1.5 cups of water, the butter, and a teaspoon of Beef Base. Typical instructions for completing rice. Boil, cover, simmer for 15 minutes.

Brown your ground beef, breaking it up a bit as you go. You don’t want to finely break it up, some chunks are good. Season your beef up with Salt, garlic pepper, and Texjoy.

This stuff is amazing and made in SETX. We put it on everything.

If you used lean ground beef, draining is not necessary. Add your shallots to your scrambled hamburger and let them start to soften. Always taste as you go. Pull up a piece of meat and taste it. You’ll know if it needs more seasoning.

Add a shake or two of sriracha to the pan, a teaspoon of Beef Base, and a splash of milk. Stir until everything is combined.

Your rice should finish right around the same time you finish your beef mix. Toss everything together and dish it up. A little parsley on top adds a pop of color and you can brag that you’ve added something green making for a nice balanced dinner.

Quick, delicious, and most importantly, you didn’t have to hit the store or put on pants.

Cheers, Lin

P.S. Join me this weekend for G&T’s and authentic gumbo with my dad, The Rouxster.