Sloppy Joes with Avocado and Fried Egg
Let’s first discuss gym etiquette. I go to the gym 6 to 7 times a week. As much as I enjoy doing the elliptical and watching Dexter while I work out, I find it increasingly irritating to go back to the same gym every day.
Please refrain from wearing heavy perfumes or colognes. Inhaling this crap is disgusting.
You don’t need to look over your elliptical machine to see what I am watching on my phone. Dexter is not porn.
Do not let your 5-year-old child use an elliptical machine when other people are waiting.
Please do not get on the machine next to mine when there are five machines open around me.
When I am lifting weights, please don’t stare at me. Let me be; I’m not trying to look silly.
This is all I’ve got for the moment. Any other comments?
That’s it. My gym rant. I don’t say that I always go to the gym smelling of roses, but I do respect my environment. I hope others can be as courteous. All I want to do at the gym is work out without having to talk to anyone.
Now, let’s move on to something more enjoyable.
Sloppy joes. They’re all a favorite, right? How can anyone argue with a mixture of ground beef simmered in an incredibly flavorful tomato sauce base? It’s even better when you add avocado and a fried yolk.
The sandwich was so good that I ate it all in one sitting. I even had seconds! The sloppy joes freeze well, so you can make a double batch and freeze any leftovers.
Here’s a recipe for this delicious dish:
Start by mixing tomato sauce with brown sugar, red wine, Dijon, Worcestershire, red pepper flakes, and 1/4 cup of water. Set aside the mixture once it’s been combined.
2 Tablespoons of vegetable oil
One small onion diced
Two cloves garlic, minced
Chili powder, two teaspoons
Ground sirloin – 1 pound
To taste, add Kosher Salt and freshly ground Black Pepper
Toasted hamburger buns for serving
Four fried eggs for serving
Avocado slices for serving
For tomato sauce:
Can of tomato sauce (15 ounces)
Dark brown sugar, three tablespoons
Red wine vinegar, 1 1/2 tablespoons
Worcestershire sauce, one tablespoon
One tablespoon of Dijon mustard
Red pepper flakes crushed – 1-2 teaspoons
Two tablespoons of tomato paste