Ingredients
- 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:
- 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:
- Toast one slice of bread.
- Fry one egg.
- Spread toast with Avocado Pesto and top with lettuce leaf, sliced tomato, two slices of crispy bacon and fried egg.
- 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.)
- 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!
