Description
A delicious twist on the classic BLT, featuring creamy avocado and crispy bacon layers on toasted sourdough bread.
Ingredients
Scale
- 2 large slices sourdough bread
- 1 tablespoon unsalted butter
- 1 ripe avocado
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 medium tomato, sliced
- 1 cup mixed greens
- 4 slices smoked bacon
- 2 large eggs
- 2 tablespoons fresh chives, chopped
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat a skillet over medium heat. Add bacon and cook until crispy, approximately 5-7 minutes. Transfer to paper towel-lined plate to drain.
- While bacon cooks, lightly butter both sides of sourdough slices. Toast in a separate skillet or toaster until golden brown.
- In a small bowl, mash avocado with lemon juice, salt, and pepper until desired consistency is achieved.
- Spread mashed avocado evenly over both toasted sourdough slices.
- Layer each slice with mixed greens, tomato slices, and crispy bacon in order.
- Heat a nonstick skillet over medium-low heat. Crack eggs into the pan and cook sunny side up until whites are set but yolks remain runny, approximately 3-4 minutes.
- Carefully slide one cooked egg onto each assembled stack.
- Garnish with chopped chives and red pepper flakes. Serve immediately while warm.
Notes
- Use ripe avocados for the best flavor and texture.
- Feel free to substitute turkey bacon for a healthier option.
- Adjust the level of seasoning according to personal preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Lunch
- Method: Skillet cooking and toasting
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 186mg