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Egg and Avocado B.L.T.

Sandwiches, Burgers and Wraps For Chefs

Egg and Avocado B.L.T.


  • 24 large eggs
  • 24 lettuce leaves
  • 24 tomato slices (lengthwise, 3/8” thick)
  • 48 strips bacon, cooked
  • 24 slices Avocados From Mexico
  • Black pepper, ground, to taste
  • Avocado Pesto
  • 2 oz. basil leaves
  • 2 Avocados From Mexico peeled, pitted
  • 2 cloves garlic
  • 1/2 c. Asiago cheese, shredded
  • 1 tsp. salt
  • 1/2 tsp. black pepper, ground
  • 1 c. extra-virgin olive oil
  • Optional: Add a squeeze of lemon to preserve

How to make Egg and Avocado BLT's

    For Avocado Pesto:
  1. Combine all ingredients in a food processor and blend until smooth. Place in an airtight container and store in refrigerator.
    For Each Serving to Order:
  1. Toast one slice of bread.
  2. Fry one egg.
  3. Spread toast with Avocado Pesto and top with lettuce leaf, sliced tomato, two slices of crispy bacon and fried egg.
  4. Split and pit a fresh Avocado From Mexico. With peel still on, cut a vertical slice from center of avocado about 3/8 inch thick. Remove peel from slice and lay slice over egg yolk. (Depending on size of avocado, each half will yield one to two slices cut in this way; reserve the remaining avocado for another purpose.)
  5. Garnish with freshly cracked black pepper.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2023 All rights reserved.

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