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" Is it OK if we don&amp;#039;t talk about that soup from yesterday anymore? So depressing to put time, money and effort into something that turns out meh. That&amp;#039;s why today&amp;#039;s little gem is a sandwich. Quick, relatively inexpensive and very satisfying. I baked bacon in the oven and hard-cooked eggs, then layered them with avocado and an easy red-pepper spread on toasted English muffins. Let&amp;#039;s eat!  First I preheated the oven to 400F, then put my eggs in the bottom of a saucepan and filled the pan with cold water. I brought the water up to a boil, let it boil for 1 minute, then took it off the heat, put on the lid and let it sit for 12 minutes more. Then I poured out the hot water and added more cold. I peeled the eggs and sliced them.   While that worked, I lined a rimmed baking sheet with foil and laid the bacon in a single layer on the foil. I baked the bacon in a 400F oven until crisp, about 15 minutes. Transfered to a plate lined with paper towels to soak up the excess bacon fat.  I put equal parts chopped roasted red peppers and plain greek yogurt in a food processor, then added salt and pepper to taste. I processed until the pepper was mostly broked down with a few little bits still whole. This got better as it sat so next time I&amp;#039;ll make it ahead. It was great the next day as a binder for salmon salad with walnuts and celery. I toasted English muffins, then spread the pepper mixture on one half. I layered on sliced avocado, hard-cooked eggs and cooked, drained bacon, then served. Need more sandwich inspiration? In addition to this one and the salmon salad, I had toasted brie and strawberries on country bread for lunch today. A few more ideas: 12 To-Die-For Dinner Sandwiches "^^<http://www.w3.org/2001/XMLSchema#string>
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