Well, I’m a little late for St. Patrick’s Day, and I’m presenting a dish that uses Welsh cheese rather than Irish, although Irish White Cheddar is also excellent in it. I actually made a dish last night that I thought would be good, but I wasn’t happy with result. I’m going to work the recipe a little more to make it much better. That will come along when I perfect it. Besides, St. Patrick was originally kidnapped from Wales and taken to to Ireland as a slave, so it sort of fits, doesn’t it?

This makes a tasty breakfast or brunch meal. Add a little fresh fruit or broiled asparagus for a more filling meal.

Welsh Cheddar Egg Melt

4 strips thick-cut bacon or 2 slices Irish Style Bacon
1 slices low carb Focaccia Bread, cut through the middle
1/2 ripe Avocado, mashed
2 slices tomato
1/2 cup shredded Welsh (or Irish) White Cheddar Cheese
2 Eggs
Salt and Pepper to taste

In a large skillet, cook the bacon until it is crisp. Drain on paper towels. Lightly toast the bread in the oven or toaster oven. Put bacon on top of bread, then layer a tomato slice and spread avocado over the it. Sprinkle shredded cheese on top.

Prepare eggs while the broiler heats. Use either fried, poached, or scrambled eggs to your preference. Salt and pepper to taste. Keep eggs warm.

Place sandwiches on the foil-covered broiler pan or in a pie tin and broil for 1 1/2 to 2 minutes until the cheese is melted. Top each sandwich with an egg and serve.

Serves two.

This focaccia bread recipe is 1.8 g of net carbs per slice. So, combined with this recipe, it’s only 4.7 net carbs if you use the whole slice or 3.8 g if you cut it in half.