Bacon, Avocado, and Chicken Sandwich

Ingredients

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Cream cheese

  3 oz or 85g

• Cream of tartar

  Leavening agents

  ⅛ tsp or 0.4g

• Salt

  Table

  ¼ tsp or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Light mayonnaise

  Salad dressing, light

  1 tbsp or 15g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  86g

• Monterey cheese

  Includes Pepper Jack

  2 slice (1 oz) or 56g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 small or 164g

• Avocados

  California, raw

  ¼ fruit, without skin and seed or 34g

Directions

1. Preheat the oven to 300F. Separate 3 eggs into different bowls.
2. Add cream of tartar and salt to the whites, then whip until you see soft, foamy peaks form.
3. In the other bowl, beat yolks and cream cheese until a pale yellow color.
4. Gently fold the egg whites into the yolk mixture, half at a time.
5. On a parchment paper lined baking sheet, spoon about 1/4 cup of the batter, then form into square shapes. Sprinkle garlic over the top and bake for 25 minutes.
6. Cook the chicken and bacon with some salt and pepper. Then, assemble the sandwich with mayo, sriracha, halved tomatoes, cheese, and mashed avocado.

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