Avocado Blts On Toasted Oatmeal Bread Recipes

Steps:

• Mash the avocados in a medium bowl until chunky-smooth. Stir in the scallions, lemon juice, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper; set aside.
• Cook the bacon in a large nonstick skillet over medium heat until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Remove and reserve all but 1 tablespoon of the drippings. Add the butter to the skillet, and swirl to melt and combine with the drippings. Dip both sides of each bread slice in the fat to coat, then cook until browned and crisp, about 2 minutes per side. Transfer the toasts to a cutting board. Raise the heat to medium-high. Add 1 tablespoon of the reserved drippings to the skillet, crack the eggs in a single layer, cover and fry until the whites are crisp at the edges but the yellows are runny, about 2 minutes.
• Meanwhile, spread each toast with 1/4 of the mashed avocado, and transfer to a serving plate with a spatula. Top each toast with 1/2 cup of the greens, 1 tomato slice sprinkled with salt and pepper, 2 slices bacon and a fried egg, and serve with a fork and knife.

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate. Season the cut sides of the tomatoes with salt.
• Heat a grill pan over high heat. Brush the cut sides of the baguette with the olive oil and grill, cut-side down, until toasted, about 2 minutes. Rub the grilled sides with the garlic. Rub just the bottom halves of bread with the tomatoes until most of the juice is absorbed, then top with the tomato skins and season with salt and pepper.
• Layer the avocado slices on top of the tomatoes, then add the bacon and frisee. Close with the bread tops.
• Per serving: Calories 540; Fat 39 g (Saturated 7 g); Cholesterol 21 mg; Sodium 742 mg; Carbohydrate 37 g; Fiber 11 g; Protein 15 g

Steps:

• Place the tomatoes in a portable container. Sprinkle with the salt, pepper, and basil and drizzle with the olive oil. Cut the avocado in half and scoop out the flesh. In another container, mash it with the mayonnaise and lemon juice. Seal the containers until serving time. Then spread each slice of bread with the avocado mayonnaise and make 2 sandwiches, dividing the bacon, lettuce, and tomatoes evenly between them.

Steps:

• Mash half of an avocado. Add salt and pepper, to taste. Mix until well combined.
• Spread the mashed avocado evenly across toast, then top with tomatoes, lettuce, and bacon.
• Enjoy!

Steps:

• Mash avocado with a fork; stir in mayonnaise and lemon juice. Gently stir in cheese., Spread over toasts. Top 2 of the slices with spinach, tomato, bacon and remaining slices of toast.

Steps:

• Cut the avocado in half and carefully remove its stone, then scoop out the flesh into a bowl. Squeeze in the lemon juice then mash with a fork to your desired texture. Season to taste with sea salt, black pepper and chilli flakes. Toast your bread, drizzle over the oil then pile the avocado on top.

Steps:

• Toast the bread to your liking. Meanwhile, use a wide spoon to remove the avocado halves from the peel, keeping them in large pieces.
• Drizzle the hot toast lightly with olive oil and sprinkle with salt. Let cool slightly, then place one avocado half on each slice of toast. Use the back of a fork to roughly mash the avocado into the bread, keeping it as chunky as possible.
• Sprinkle with a little more salt, and pepper if desired. Squeeze the citrus over the top and add any garnishes. Cut each piece of toast in half if they're large and serve immediately.

Steps:

• Preheat oven to 350°. For topping, in a small bowl, combine 1/4 cup flour, 1/4 cup sugar, cocoa and cinnamon. Cut in butter until crumbly. Stir in 1/4 cup chocolate chips; set aside., In a large bowl, whisk baking powder, baking soda, salt and remaining 2 cups flour and 1 cup sugar. In another bowl, whisk eggs, avocado, buttermilk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in walnuts and remaining 1/2 cup chocolate chips. , Transfer to a greased 9x5-in. loaf pan; sprinkle with reserved topping. Bake until a toothpick inserted in center comes out clean, 60-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.