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Need something different for breakfast (or weekend brunch)? This BLT sandwich might just be what you’re looking for.
- 2 handfuls lettuce
- 2 ripe tomatoes, sliced
- pepper to taste
- 6 strips bacon, cooked until crispy
- 2 eggs, fried
- 2 avocados, halved, pitted and peeled
- 2 tablespoons chipotle mayo (1 chopped chipotle chili in adobo mixed into 1/4 cup mayonnaise)
Replace bread slices by the avocado halves.
Cook the bacon in a large nonstick skillet over medium heat until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Remove and reserve all but 1 tablespoon of the drippings.
Add 1 tablespoon of the reserved drippings to the skillet, crack the eggs in a single layer, cover and fry until the whites are crisp at the edges but the yellows are runny, about 2 minutes.
Assemble sandwiches and enjoy.