Monday, April 29, 2013

Avocado BLT Benedict's

How was everyone's weekend? Mine went to fast as usual. 
Grab a for and knife these a soooo good and healthy! A total twist on the classic BLT. Poached egg a top crusty toasted bread with bacon lettuce tomato and avocado! Have them for breakfast, brunch, lunch, heck even dinner. 
Happy Monday!

1 cup Diced Tomatoes
1 whole Avocado, diced
1 clove Garlic, Minced
2 Tablespoons Olive Oil
1 dash Each Of Salt And Pepper, Or To Taste
1 Tablespoon Red Wine Vinegar, Divided
6 whole Eggs
¼ cups Good Mayonnaise, I Prefer Helmann's
6 slices 1/2 Inch Sliced Whole Grain Bakery Bread Toasted
2 cups Baby Spinach, Washed
12 slices Cooked Bacon

Combine tomatoes, avocado, garlic, olive oil, salt, pepper and 2 1/2 teaspoons of red wine vinegar in a small bowl.

Add water to depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add remaining 1/2 teaspoon of red wine vinegar. Break eggs, and slip them into the water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon.

Spread mayonnaise on 1 side of each bread slice. Layer each with some of the spinach, 2 bacon slices, and 1 egg. Top with tomato mixture and avocado. Add more black pepper if desired.


  1. Ooooh...This looks good! Hi Rina! So happy to meet you! Thanks for stoping by my blog! I'm following you back and so excited to see your yummy recipes! Hope you're having a great week!

    Jen @ Yummy. Healthy. Easy.

  2. This looks wonderful. I love food like this!

  3. Eggs benedict is my all time favorite breakfast and this is way better than any version I have ever seen.