Avocado Toast BLTs with An-Egg-On-It

I am a sucker for a good BLT, and often judge a restaurant on the their version. While the simple classic, prepared on white bread with mayo, iceberg lettuce, thick slices of tomatoes and crispy salty bacon is always appreciated, consider it a personal challenge to really up the ante to see just how I can improve on the original without going overboard.

The only things in my mind that can make a BLT even better, are an avocado and a perfectly cooked over-easy egg. Of course the bread selected will be a game changer, so choose wisely. I like to pick nice wide loaves (particularly sourdough) so that the bacon can be protected. Always protect the bacon. Don’t forget to give each layer a little seasoning love with a sprinkle of kosher salt and freshly ground black pepper. 

 AVOCADO TOAST BLTs with AN-EGG-ON-IT

Ingredients for 4 sandwiches:

·       8 slices crusty bread

·       1 lb. thick cut bacon (or 4 strips per sandwich)

·       8 pieces crisp lettuce greens (2 per sandwich)

·       1 pint grape tomatoes

·       2 ripe avocados

·       4 eggs

·       kosher salt & pepper to taste

·       non-stick pan spray 

1. To cook the bacon: preheat the oven to 375 degrees F. Arrange the bacon slices on a baking sheet pan lined with parchment paper. Bake for 15-20 minutes until crisped and browned. Transfer cooked bacon to a paper towel lined tray.

2. Fry the eggs: Coat a small non-stick skillet with pan spray, and heat over low. Crack one egg into a small ramekin, and then gently slide the egg into the skillet. When all of the egg white has cooked, gently flip the egg using the edge of a wide spatula, season with fresh black pepper, and continue to cook until yolk is set to desired doneness. Remove egg from pan, and set aside on a plate. Repeat with remaining 3 eggs.

3. Toast the bread slices to desired doneness. Cut the avocadoes in half, and discard the pits. Scoop half of each avocado onto a piece of toast, gently smash avocado with a fork, and spread it over the toast. Repeat using all avocados, across 4 pieces of toast. Sprinkle with kosher salt & pepper.

4. Slice the grape tomatoes in half, and press the halves face down into each of the avocado toasts.

5. Layer 2 pieces of lettuce over the tomatoes on each toast, followed by 1 egg and 4 slices of bacon on each. Top with the 2nd piece of fresh toast. Smash the sandwich together, and cut in half to serve. Repeat the process for remaining 3 sandwiches. Enjoy!