“Bacon.” Lettuce. Avocado. Tomato. I don’t like to eat avocados in restaurants. They’re a go-to vedge option on almost every menu these days. But they can be mushy and, well, I like making them for myself. At home. For breakfast at this time of year. So, here’s a meatless riff on the classic open-faced B.L.T. Meaty, a little spicy, juicy, creamy, crunchy, protein and brain-food (fat) rich. Are you hungry yet?
INgredients to serve one
one teaspoon extra virgin olive oil
one slice sourdough bread
2-3 pieces seitan bacon
one Tablespoon grape seed or safflower oil
one half avocado
4 grape tomatoes
5-7 mixed lettuce leaves
one half lime
Heat the sourdough bread in a cast iron or stainless skillet with about 1 teaspoon olive oil. Heat it on a medium flame for about one minute, on both sides. Remove and plate. Fry the seitan bacon in grape seed or safflower oil and dredge on a brown paper bag. Cut the avocado in half. Use the pitless half; carve about 5 slices into the avocado half while still in its skin.
Top with avocado slices.
Halve the grape tomatoes lengthwise and scatter them on the avocado.
Serve on a plate, placing it so that it seems to be crowning the plate.
Take small bites. Savor each. Chew each mouthful well.
©Nancy Wolfson-Moche 2017
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