CALIFORNIA BLT EGG-IN-A-HOLE
Yes, that's an egg in this everything bagel. And when you cut into it, yolky yellow (like California sunshine) drips down into the bacon, lettuce, tomato and avocado mash. It's OK if you need a moment.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Arrange the bacon in a large ovenproof skillet and cook over medium-high heat until crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate. Remove all but 2 teaspoons bacon drippings from the skillet.
- Reduce the heat to medium. Add the 2 bagel bottoms to the skillet cut-side down and cook until light golden brown, 3 to 4 minutes.
- Meanwhile, mash together the avocado, lemon juice, red pepper flakes, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl.
- Remove the bagel bottoms from the skillet and evenly spread the avocado mash over the toasted sides; set aside. Add the 2 bagel tops to the skillet cut-side down. Crack 1 egg into each bagel hole and season with salt and black pepper. The whites will run over and under the bagels which is okay-- just make sure the yolks stay in the holes.
- Cover the skillet and cook until the whites become crispy and the bottoms of the bagels are toasted, 3 to 4 minutes. Transfer the skillet to the oven and continue cooking until the whites are completely set and the yolk is still runny, about 5 minutes.
- Meanwhile, layer each bagel bottom with a slice of tomato, some arugula and 2 slices of bacon. Drizzle with the oil and sprinkle with salt and black pepper. Top with the bagel tops and cut each sandwich in half.
CALIFORNIA BLT TOSSED SALAD
BLT's go California style with avocado and a citrus-ranch dressing.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Mix all Lemon Ranch Dressing ingredients.
- In serving bowl, toss salad greens and bacon with dressing until coated. Garnish with tomato and avocado.
Nutrition Facts : Calories 295, Carbohydrate 9 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg
CALIFORNIA BLT PANCAKE SANDWICH
Pancakes serve as a sweet bread alternative for our classic BLT sandwiches. We added avocadoes for an extra-creamy taste.
Provided by Paula Kittelson
Categories Lunch
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line sheet pan or shallow baking pan with foil; place wire baking or roasting rack in pan. Arrange bacon slices over rack. Bake 10 to 15 minutes or until bacon is crisp. Cool.
- Meanwhile, in medium bowl, beat pancake mix and water with whisk until smooth. Follow directions on pancake mix box to make 6 (4-inch) round pancakes. Cool.
- Thinly slice half avocado; place slices on plate. Coat each slice with lemon juice to prevent browning. Set aside.
- To make sandwiches, spread each of 3 pancakes with desired amount of mayonnaise. Divide avocado slices among pancakes. Break bacon slices in half; place over avocado. Top with seasoned tomato slices and lettuce. Spread remaining 3 pancakes with mayonnaise; place mayonnaise side down over lettuce to make sandwiches.
Nutrition Facts : ServingSize 1 Serving
BLT
The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)
Provided by MOTTSBELA
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 28.8 g, Cholesterol 44.8 mg, Fat 27.8 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 7 g, Sodium 1254.8 mg, Sugar 4 g
CALIFORNIA BLT SALAD
Make and share this California BLT Salad recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Make pasta salad as directed on package. Stir in remaining ingredients. Refrigerate at least 1 hour. Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 99.2, Fat 7.6, SaturatedFat 1.1, Sodium 25.6, Carbohydrate 8.1, Fiber 4.8, Sugar 2.1, Protein 2.4
CALIFORNIA BLT'S BLAT - BAREFOOT CONTESSA INA GARTEN
This is how my mom made BLT's while we were growing up. You could substitute sprouts for the lettuce.
Provided by cookiedog
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
- Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
- Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.
Nutrition Facts : Calories 548.5, Fat 35.1, SaturatedFat 7, Cholesterol 34, Sodium 1129, Carbohydrate 46.1, Fiber 8.8, Sugar 7.3, Protein 16.2
CALIFORNIA BLT
Ranch dressing, avocados and pita bread add California flair to a classic BLT sandwich.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 2 servings, 1 filled pita half each.
Number Of Ingredients 6
Steps:
- Fill pita bread halves with lettuce, bacon, avocados and tomatoes.
- Drizzle with dressing.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g
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