Avocado BLT With Fried Egg And Chipotle Aioli
8 Slices of Sourdough Bread, toasted with unsalted butter
Green Leaf Lettuce, rinsed and dried
1 Beefsteak Tomato (or any variety) sliced
12 oz (12 strips) Cooked Smoked Thick Center-Cut Bacon
4 Fried Eggs
1 Firm and ripe Avocado, sliced thickly
5 Cloves of Garlic, peeled
¼ Cup Olive Oil
2 Chipotle (from can/tin) with a little sauce
1 Egg Yolk
1 tsp of Freshly Squeezed Lime Juice, or to taste
Freshly Ground Black Pepper
Chipotle Aioli: In a small saucepan, over low heat, cook the olive oil and garlic for about 10 minutes, or until the garlic is softened and light golden brown in color. Remove the garlic and let the oil cool slightly.
Put the garlic, chipotle, egg yolk, a little salt, and a few grinds of pepper in the bowl of the processor fitted with the steel blade and blend well. With processor running, add the reserved oil in a thin, steady stream. When the aioli is emulsified and all the oil has been absorbed, scrape it into a bowl and adjust the seasoning to taste with salt, pepper, and lime juice.
To assemble the sandwich: Spread some chipotle aioli generously over one side of each slice of toasted bread. Top with lettuce on half the bread slices, tomato, bacon, fried egg, and avocado. Cover with the other slice of bread. Press the sandwich firmly, cut into half and serve immediately.
Makes 4 BLT