• Lorna

The Hard-Boiled Egg BLT

Ditch that bread and use eggs to make these cute and tasty hard boiled egg BLTs with bacon, avocado and spinach. This recipe is wonderful for breakfast, lunch or a light dinner, packed with protein, good fats, vitamins and minerals. It's naturally dairy and gluten free too.


6 Eggs (or as many as you'd like to boil) 1 cup of Rocket Leaves/Spinach leaves 1/4 Avocado mashed with a little salt pepper and garlic or mixed with egg mayonnaise for a difference 1 clove garlic, crushed 4 cherry tomatoes 6 slices of Bertocchi Smoked Gourmet Bacon gluten free (available in Woolworths). These bacon slices are the perfect size for each egg. 1/4 teaspoon salt 1/4 teaspoon ground pepper.

Method Place eggs in a large saucepan and cover with cold water by about 1inch. Bring to the boil over a high heat. Once boiling, remove the saucepan from heat, cover and let stand for 10 minutes. Drain and cover with ice-cold water. Let stand until cool enough to handle.

Carefully peel the eggs; cut each in half crosswise.

Place 6 of the egg halves on a serving plate. Top each with bacon, arrange spinach/rocket and tomato slices on top of the bacon.

Combine avocado, salt and pepper 1 clove of crushed garlic spread one tablespoon of the avocado mixture on the cut side of each of the remaining egg halves.

Sandwich them together and enjoy.

Nutrients 156 calories with protein of 9g, Vitamin A 1100IU, Vitamin C 8.6mg, Calcium 47.8mg, Magnesium 19.3mg, Potassium 274.6 mg, Thiamin .1mg, Iron 1.3mg.

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