Classic BLT got an upgrade with delicious egg-in-a-nest toasted bread and a generous schmear of creamy avocado.
Prep Time10 minutesminutes
Cook Time10 minutesminutes
Total Time20 minutesminutes
Yield 4sandwiches
5 from 1 vote
Ingredients
8slicesthick-cut bacon
8slicesthick-cut bread
4largeeggs
1avocado
1Tbspmayonnaise
4leavesromaine lettuce
8slicestomato
Instructions
Heat skillet over medium-high heat and add bacon slices. Cook 4-5 minutes, until crispy. Remove from skillet to paper towel-lined plate. Pour 1/2 of the bacon grease into bowl to reserve.
While bacon is cooking, using a round cookie cutter or round glass, cut a hole from the center of 4 slices of bread. Discard rounds or save them for another use.
Toast additional, uncut bread, in toaster for desired doneness.
Continue heating skillet over medium-high heat, with reserved bacon grease, and place 2 slices of cut bread into the pan. Crack 1 egg into each hole of bread. Season with salt and pepper, to taste.
Cook eggs 2-3 minutes until eggs just begin to set, flip and continue cooking on other side for additional 2 minutes. Remove from pan and repeat with remaining 2 slices of bread and eggs, adding reserved bacon grease if needed.
Meanwhile add avocado, mayo and salt and pepper to bowl and mash to combine. Crumble in 2 slices of bacon and stir to incorporate.
Assemble Sandwiches
Spread avocado mixture evenly over toasted bread bottoms.
Top with 1 piece of lettuce, sliced tomato, and 1-2 pieces of bacon.