- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 232
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 52 mg
- Sodium
- 264 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 232
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 52 mg
- Sodium
- 264 mg
Ingredients
Directions
Special equipment:
bamboo skewers- Sprinkle the bacon with the steak seasoning. Set a large skillet over medium heat, add the bacon and cook until crisp, 5 to 8 minutes. When cool enough to handle, cut the strips in half.
- Spread some chipotle mayonnaise on one side of each slice of toast. Put 2 slices of toast on a work surface mayonnaise-side up and layer evenly with the bacon, lettuce and tomato. Top each with a slice of toast mayonnaise-side down. On both pieces of toast topping the BLT layer, arrange the avocado slices along the length of the toast, slightly overlapping. Drizzle lightly with olive oil and add a pinch of chile flakes, a spritz of lime, a pinch of salt and a few grinds of black pepper. Top each with an egg. Then, top each with a final slice of toast mayonnaise-side down. Skewer the sandwiches with bamboo skewers and slice each on the diagonal to make 4 pieces.
