SUNNY'S EABLT

Sunny's EABLT image

Provided by Sunny Anderson

Time 20m

Yield 2 sandwiches

Number Of Ingredients 12

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6 strips bacon
1 teaspoon steak seasoning
1/3 cup chipotle mayonnaise
6 slices white bread, lightly toasted
6 to 8 leaves Bibb lettuce
1 Roma tomato, seeded and chopped
1 avocado, sliced
Olive oil, for drizzling
Pinch red chile flakes
1 teaspoon fresh lime juice
Kosher salt and freshly ground black pepper
2 large eggs, cooked sunny-side up

Steps:

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.