BLT toast with avocado

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4 toasts

The classic BLT sandwich (bacon, lettuce, and tomato) is transformed into a luxurious sandwich with tender avocado purée and a fried egg on a crispy slice of bread. These simple sandwiches are quick to make but incredibly delicious. Fry the bacon first, allowing the rendered bacon fat to render the toast and the fried egg. Each slice of toast is then spread with avocado purée and green onions, topped with salad greens, a tomato slice, fried bacon, and topped with a delicious fried egg. This hearty sandwich is perfect for breakfast, dinner, or as a filling snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 ripe avocados, halved and pitted
3 green onions, cut into white and light green parts only
1 tbsp. freshly squeezed lemon juice
0.5 tsp crushed red pepper flakes
8 slices smoked bacon
1 tbsp unsalted butter
4 slices white bread with crust or sourdough bread, 2 cm thick.
4 large eggs
2 cups loosely packed salad greens
4 tomato slices, 1 cm thick.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sourdough bread, Avocado, bacon, eggs, leaf lettuce, tomatoes, lemon juice, red pepper flakes, toasts

Cooking the dish according to the recipe:

In a medium bowl, mash the avocado until smooth. Add the green onions, lemon juice, red pepper flakes, 1/2 teaspoon salt, and a pinch of freshly ground black pepper; set aside.
In a large nonstick skillet over medium heat, cook the bacon until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Pour off most of the rendered fat from the skillet into a separate bowl, reserving only 1 tablespoon. Add the butter to the skillet and stir until melted and combined with the fat. Dip both sides of each slice of bread in the fat to coat, then cook until golden brown and crisp, about 2 minutes per side.

Transfer the toast to a cutting board. Raise the heat to medium-high. Add 1 tablespoon of the reserved fat to the pan, crack the eggs, cover, and cook until the whites are crisp around the edges and the yolks are still runny, about 2 minutes.
Meanwhile, spread a quarter of the avocado puree on each slice of toast and transfer it to a serving plate with a spatula. Top each slice with 0.5 cups of lettuce, 1 slice of tomato, and salt and pepper. Top with 2 slices of bacon and a fried egg. Serve with a fork and knife.

Categories:

recipe / Simple and quick recipes / Quick snacks / Breakfast / Main courses / Eggs and dairy products / Appetizers / Sandwiches / Food Network - recipes / American cuisine

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