Tuesday, April 3, 2012

A more awesome BLT...

Bacon and avocados are meant to be together. And so are biscuits and bacon. And bacon and eggs. Alright, so bacon goes with damn near everything. But the combination of all these things and a bit of tomato make my favorite variation on a BLT (if you can even call it that). Slap it on a biscuit and it takes all my will power not to slather this sandwich over my face.

Makes 4 sandwiches
Total Time: less than 20 minutes


  • 4 biscuits (try my own recipe!)
  • 4 eggs
  • 1 avocado
  • 4 slices bacon
  • 4-8 slices of tomato, depending on your variety
  • freshly ground black pepper

Heat a large skillet over medium high heat and fry the bacon until crispy. Lay the slices on a paper towel-lined plate while you prepare the eggs and the rest of the sandwich.

Slice the avocado in half and remove the pit. Scoop out the flesh and slice thinly. Cut the biscuits in half and top with the avocado slices, tomato slices and bacon.

Meanwhile, pour off all but a tablespoon of fat from the skillet. Heat over medium low and crack the eggs into the pan. Fry until the whites turn solid, cover, reduce the heat to low and cook until the egg yolks are the tiniest bit jiggly and a thin white film is starting to cover the yolks (for over-medium eggs). Remove from the heat immediately and transfer to your biscuit. Sprinkle with a little black pepper, if desired. Enjoy!

Note: If you don't like the deliciously gooey egg yolks which create their own dressing on your sandwich, feel free to fry them longer for over-hard eggs.

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