Apparently hubby bear’s Grandmother was a whizz at bacon and egg pies, I’m not, but we both enjoy this salad. I always cook enough dinner to have sufficient left overs for lunch the next day for hubby bear and myself. I think this saves time, money and the potential for regrettable decisions.
INGREDIENTS (makes 4 portions)
Boiled eggs – I cook 6, 2 for each meal for hubby bear and 1 for each meal for me, but you do whatever works for you
1 head of broccoli, chopped into florets and steamed, till softened, but still vibrant green and slightly crunchy
1 avocado, chopped into chunks
4 Tablespoons of aioli (recipe in archive)
1 quantity of spiced roast pumpkin
8 slices of bacon, chopped into strips and grilled till crispy
Optional – 1 Tablespoon of nutritional yeast (this tastes a lot like parmesan cheese, but non-dairy)
Gently toss the pumpkin chunks, broccoli florets, bacon strips and avocado chunks together in a large bowl to combine and evenly distribute the different ingredients. Dish up onto your plates then slice over the boiled eggs. Dollop on a tablespoon of aioli per dish and sprinkle over the nutritional yeast, if you’re using.
Not a pie, but still very yum.