Sometimes we need a new twist on old favorites. The BLT is one of my favorite sandwiches, so I had to find a new way of achieving the same flavor without the carb load. This recipe is wonderful for breakfast or lunch. It's filling, flavorful and jam packed with healthy fats.
Prep Time:5 minutes |
Cook Time:20 minutes |
Ready In:25 minutes |
Ingredients:
- 1 large avocado (halved, and pit removed)
- 2 cup(s) arugula
- 1 tomato (chopped)
- 4 slice(s) bacon (crispy)
- 2 large organic eggs
- 1 tablespoon(s) grated Parmesan cheese
- salt and pepper
- 1 cup(s) organic blueberries
Instructions:
Serves 2.
Heat oven to 425 degrees F.
Scoop out a bit of the avocado so one egg will fit in the hole. Lightly salt the avocado halves. Crack an egg into a small bowl and then carefully pour it into the avocado. Sprinkle the top with Parmesan cheese. Place on a baking sheet or casserole dish and bake for approx 15 to 20 minutes. You can build a base for the avocado out of tin foil to hold it secure while it bakes or use a jumbo muffin pan and place the avocado halves in the holes.
Put 1 cup of arugala in a bowl and top with the baked avocado. Scatter tomato on the lettuce and avocado and sprinkle with the chopped bacon. Serve with a side of fresh organic blueberries.
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