B.e.l.t. Recipe

Halve the avocado, remove the pit and scoop flesh into a small blender or bowl.

Add Greek yogurt, lime juice, cilantro, garlic, olive oil and 1/4 teaspoon salt to the avocado.

Blend or vigorously mash until smooth and creamy. If too thick, add up to 1 teaspoon water to reach a spreadable consistency. Taste and adjust salt or lime as needed.

Transfer to a small bowl, cover and refrigerate until assembly. Makes about 4 tablespoons.

Prepare bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a wire rack set over a rimmed baking sheet in a single layer. Bake for 12–18 minutes, turning halfway if needed, until crisp to your liking. Transfer to paper towels to drain.

Toast sourdough

While bacon cooks (or after), heat a skillet or grill pan over medium-high heat. Spread a thin layer of butter on one side of each slice of sourdough. Toast bread, buttered side down, 1–2 minutes until golden and crisp. Flip and toast the other side briefly (30–45 seconds). Keep warm.

Prepare tomato and lettuce

Slice the tomato into 1/4-inch rounds. Pat lettuce leaves dry and tear into sandwich-appropriate pieces. Season tomato slices lightly with a pinch of salt (from the measured 1 tsp) and a few turns of black pepper.

Fry eggs

In a nonstick skillet, heat 1 teaspoon neutral oil over medium. Crack the eggs into the pan (or crack into small bowls and slip in). Cook until whites are set but yolks are still runny for sunny-side-up, about 2–3 minutes. For over-easy, cook 1–2 minutes then gently flip and cook another 20–30 seconds. Season eggs with a pinch of salt and the remaining black pepper.

Assemble each sandwich: spread 2 tablespoons avocado crema on one slice of toasted sourdough. Layer lettuce, 2 tomato slices, 4 bacon slices, then a fried egg. Top with remaining toast slice and press gently.

Cut sandwich in half on a diagonal and serve immediately. If desired, serve extra avocado crema on the side.