BLT with Baked Avocado with Egg Salad

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


  • 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


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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