Avocado BLT With Fried Egg And Chipotle Aioli Ingredients 8 Slices of Sourdough Bread, toasted with unsalted butter Chipotle Aioli 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 Chipotle Aioli 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 Sea Salt Freshly Ground Black Pepper Method 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 an...
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