Tuesday, August 13, 2013

Guest Blogger~ Bobbi's Kozy Kitchen

 Happy Tuesday! Today I have a wonderful recipe for you, from Bobbi's Kozy Kitchen. Enjoy!


Hello everyone! My name is Bobbi and I blog over at Bobbi's Kozy Kitchen. I was very honored when Cindy asked me to be a guest blogger. We have known each other via our blog and Facebook for quite some time now. 

I have been blogging for about 2 years now and love every minute of it. I tend to let myself get consumed by food. Thoughts or food, picture of food, food magazines, cook books, you see what I mean? Lately I have been seeing a lot of recipes on Pintrest for baked eggs in avocados. I love baked eggs and adore avocados, but for some reason I just hadn't jumped on the band wagon and given it a try. 

I knew I wanted to do something a bit different than the other recipes I had seen so I decided that a salad was the way I wanted to go. Then I thought about one of my favorite sandwiches. My BLTAE (BLT with Avocado and Egg) and BING the light bulb went off in my head and I knew exactly what I wanted to do. So I happily give you BLT with Baked Avocado Egg Salad. 

The peppery bite of the arugala, with the sweetness of the tomato and salty bacon work so well together. Then you add the creaminess of the baked avocado and the egg yolk and who needs salad dressing? This is one fabulous salad and my taste buds were very very happy!

BLT with Baked Avocado and Egg
Bobbi's Kozy Kitchen

serves 2
1 large avocado, halved, and pit removed
2 cups arugala
1 tomato, chopped
4 slices of crispy bacon, chopped
2 eggs
1 tablespoon grated Parmesan cheese
Salt and pepper

Heat oven to 425 degrees F.

Scoop out a bit of the avocado so one egg will fit in the hole. Lightly salt the avocado halves. Crack an egg into a small bowl and then carefully pour it into the avocado. Sprinkle the top with Parmesan cheese. Place on a baking sheet or casserole dish and bake for approx 15 to 20 minutes. You can build a base for the avocado out of tin foil to hold it secure while it bakes or use a jumbo muffin pan and place the avocado halves in the holes.

Put 1 cup of arugala in a bowl and top with the baked avocado. Scatter tomato on the lettuce and avocado and sprinkle with the chopped bacon.

1 comment:

Andi @ The Weary Chef said...

I love this recipe! I have seen the baked avocado egg recipes on Pinterest too, but your take on it sounds delicious. Pinned!