Monday, March 17, 2014


serves four

8 slices good whole-grain bread
8 slices bacon, cooked
1 cup arugula
1 large beefsteak tomato, cut into ¼ inch slices

1 egg yolk
¼ cup olive oil
¼ cup canola oil
2 teaspoons lemon juice, plus more to taste
½ teaspoon lemon zest
¼ teaspoon salt, plus more to taste
Black pepper

1 avocado, pitted and cut into ¼ inch slices
¼ cup panko breadcrumbs
¼ cup plain breadcrumbs
1 egg white + ½ tablespoon water
¼ teaspoon salt
¼ teaspoon garlic powder
1 tablespoon olive oil

To make aioli: Place yolk, lemon juice, salt and zest in the bottom of a blender. Turn on high and VERY slowly drizzle in oils. Blend until the mixture becomes homogeneous and looks similar to mayo. Season to taste with salt, lemon juice, and pepper.

To make avocados: Combine breadcrumbs, salt and garlic powder in a small bowl. Combine egg white and white in a small bowl. Place sliced avocado in bread crumbs, then egg white and then back into bread crumbs. Place on a cooling rack while you prepare the others. Heat one tablespoon of olive oil in a large sauté pan over a medium-high heat. Cook avocados until brown on each side, about 30 seconds per side.

Butter bread and toast in a large sauté pan over a medium-high heat until golden brown.

Slather aioli on bottom of toasted bread, top with tomato (season tomato with salt and pepper), then bacon, followed by the arugula and fried avocado. If desired put a little more aioli on top piece of bread.

bacon recipe courtesy of: Nicole Shoemaker, Cooking for Keeps, April 4, 2013

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