Once a passionate salad enthusiast, I find myself taking a break from them lately. My friends are stunned! Perhaps it's salad fatigue from years of enjoying them, or maybe my digestive system is just not on board with raw veggies right now.

What I'm craving instead? BLTs, at any hour—breakfast, lunch, or dinner! The delightful combination of flavors, especially with a fried egg (let's call it a BLET) and creamy avocado (how about a BLEAT?) is irresistible.

BLT salad board
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To ease back into salads, I decided to blend these mouthwatering ingredients, including the crunchy, toasted bread, into a scrumptious salad.

And guess what? It worked like a charm!

This dish is a go-to weeknight meal since I always have the essentials in my kitchen. Plus, the croutons are a fantastic way to repurpose stale bread. It offers a healthful mix of protein, healthy fats, and far more greens than a sandwich, while still being just as heartwarming.

assembling BLT salad boardBLT salad

You heard it here: I'm officially back to salads! If you've taken a break, this recipe might just entice you back on board. Keep scrolling for the recipe.

Categories

Ingredients

  • 1 small baguette or several slices of crusty bread (stale is okay)
  • 2 eggs
  • 1 small avocado
  • 4 slices of crispy cooked bacon
  • 1 cup of tomatoes, any size or variety
  • 1 small head of bibb lettuce, leaves separated
  • fresh herbs like basil or chives (optional)
  • flaky sea salt (Maldon is great)

for the vinaigrette:

  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • kosher salt & freshly ground black pepper

Instructions

  1. Preheat your oven to 400 degrees. Bring a pot of water to a boil.
  2. While waiting, tear the baguette into 1-inch pieces and spread them on a foil-lined baking sheet. Drizzle with olive oil, then toast in the oven until golden and crispy, about 5-8 minutes.
  3. Once boiling, add the eggs and simmer for exactly 8 minutes. Transfer them to an ice bath to halt the cooking process.
  4. Chop the avocado and tomatoes—halving grape tomatoes or cutting larger ones into wedges. Slice bacon into half-inch pieces.
  5. On a large platter (or two plates), lay out the lettuce leaves. In an informal arrangement, place the tomatoes, bacon, avocado, and croutons. Peel the eggs, quarter them, and add to the platter.
  6. Mix the vinaigrette ingredients in a jar and shake well. Drizzle over the salad, then sprinkle with herbs, salt, and pepper. Enjoy!