If there’s one thing I get at the grocery store every time I go, it’s avocados. Avocado is like the bacon (aka ruler) of the plant world, and I must have it in my kitchen at all times (like bacon). You’ll find me eating avocado toast for breakfast most days, and all of my life’s BLTs have turned into BLATs. Avocado makes everything better!
I have my father-in-law to thank for my frequent practice of stuffing avocados. A few years ago, he brought over shrimp salad stuffed avocados for Thanksgiving (a little odd, but delicious nevertheless), and since then I’ve been stuffing avocados with all sorts of yummy collections of ingredients. These BLT stuffed avocados are my favorite. Ripe avocados are filled with crispy bacon bits, homemade bacon fat croutons, tomatoes, and romaine. It’s one big happy family of flavor.
To get started, cook four slices of thick-cut bacon in a skillet.
While that cooks, cut two slices of sourdough bread into small cubes.
When the bacon is crisp and finished cooking, remove to a paper towel lined plate and toss the bread cubes into the skillet.
Cook for about five minutes, tossing often, until the croutons are golden and crisp.
Chop the cooled crispy bacon up into small pieces.
Hello, bacon + bacon fat croutons. Best friends forever.
To prepare the tomatoes, slice through the middle hemisphere and push out the seeds and juice with your finger or a butter knife.
Chop the tomatoes into small pieces, as well as some fresh romaine lettuce.
Combine all the ingredients in a bowl.
Then add a couple tablespoons of mayo, a sprinkle of salt, and some freshly cracked black pepper.
Stir it all together to coat. The stuffing is now done!
Slice 3 or 4 avocados in half through the middle, around the pit.
Sprinkle the tops of the avocados with sea salt.
Spoon a couple heaps of BLT filling into all of the avocado halves.
It’s ready to eat and enjoy!