The BALTE

Name: The BALTE
Ingredients: 1/4 cups Light Mayonnaise (I Like Hellman's Light); 2 Tablespoons Fat Free Greek Yogurt Or Light Sour Cream; 1 whole Chipotle From A Can Of Chipotles In Adobo; 2 teaspoons Freshley Squeezed Lime Juice; 6 slices Bacon; 4 slices Good Sandwich Bread (I Used Panera's Sesame Semolina); 2 slices Leafy Green Lettuce; 1 whole Small Tomato, Sliced 1/4-inch Thick; 1/2 whole Ripe Avocado, Sliced; 2 Eggs

10 ingredients

12 steps

Ingredients

1/4 cups Light Mayonnaise (I Like Hellman's Light)
2 Tablespoons Fat Free Greek Yogurt Or Light Sour Cream
1 whole Chipotle From A Can Of Chipotles In Adobo
2 teaspoons Freshley Squeezed Lime Juice
6 slices Bacon
4 slices Good Sandwich Bread (I Used Panera's Sesame Semolina)
2 slices Leafy Green Lettuce
1 whole Small Tomato, Sliced 1/4-inch Thick
1/2 whole Ripe Avocado, Sliced
2 Eggs

Directions

1

Place all mayo ingredients in a food processor and blend on high until uniform in color.
2

In a large skillet over medium-high heat, cook bacon until crispy, about 2 minutes per side.
3

Place the cooked bacon on paper towels to drain.
4

Remove some of the bacon fat from the skillet, but leave enough to grill the bread.
5

Place bread in the skillet and grill over medium heat until one side is slightly browned and crispy, about 3 minutes.
6

Place bread on plates to assemble the sandwiches.
7

Spread the inside of each slice with chipotle mayo.
8

Top each bottom slice of bread with lettuce, tomato, avocado, and bacon.
9

In the same skillet, fry eggs in the leftover bacon grease on medium-high heat until whites are opaque but yolks are still runny, about 1 minute per side.
10

Place one egg on top of each sandwich.
11

Top with the remaining bread slices.
12

Serve immediately.