I really don't know if it is possible for anyone to love avocado as much as I do. I drive Kevin crazy. He doesn't understand why I want, or rather need to have avocado on
every Mexican dish
and the one that really freaks him out is that I want it on every egg dish that I eat.
Oh, he also thinks it is totally weird that I will eat just a plain avocado with a little bit of salt on it for lunch.
But for today, we will focus on how incredibly strange he thought I was when I told him I was going to bake a avocado with an egg in it.
After he stopped looking at me like I had grown a third eye, I explained to him that I had seen the idea all over the internet. There are tons of pins on Pintrest with baked avocado and egg.
Now he thinks he should be monitoring what I am looking at on Pintrest.
Anyway, I decided that I wanted to combine two of my favorite ways to eat my beloved avocado, with eggs AND in a salad. For good measure I also decided to add the twist of my favorite sandwich, the BLT.
What do you get when you throw all of those things together?
One freakin' amazing salad!! That's what you get!
The avocado gets even creamier during the baking process, the ripe tomatoes add a little sweet touch, the arugala gives you that peppery bite, the bacon gives you that salty little nibble, and the egg yolk is all the dressing you need to tie this salad together.
I would seriously eat this for breakfast, lunch, and dinner.
Oh wait, I have already done that.
So if you are an avocado freak like me, proudly wave that flag while you enjoy this wonderful dish!
BLT with Baked Avocado Egg Salad
1 large avocado, halved, and pit removed
2 cups arugala
1 tomato, chopped
4 slices of crispy bacon, chopped
1 tablespoon grated Parmesan cheese
Salt and pepper
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.