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Breakfast is served with our version of a BLT, called the Loaded Breakfast Toast. 
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5 from 1 vote

Loaded Breakfast Toast

Author: This Worthey Life

Ingredients

  • 1/2 avocado peeled seed removed and cut into thin slices
  • 1 small red onion cut in half and chopped
  • 1 Roma tomato cut into half slices
  • 2 leaves red oak lettuce washed, spun, and chopped
  • 2 slices artisan bread
  • 3 slices thick-cut bacon
  • 3 tablespoons vegan mayo divided

Instructions

  • Prep the veggies beforehand, peel the avocado and remove the seed, then cut the avocado into thin slices. Peel and chop a single red onion in half, then chop the onion.
  • Cut the Roma tomato into slices, then cut the slices in half. Wash and spin lettuce to remove excess moisture, chop the lettuce.
  • Place veggies into serving bowls and place in the fridge to chill.
  • Place a skillet over med-high heat, when the skillet is hot cook the thick-cut bacon until it is crispy.  Remove the bacon and place it on a plate lined with paper towels to absorb grease.
  • Set bacon aside. Pour off the bacon grease and wipe the skillet clean and place over med-high heat.
  • Brush two slices of artisan bread with olive oil and place them into the hot skillet, toast until the bread is golden brown, flip the bread over and toast.
  • Transfer toasted bread onto a plate and spread vegan mayo on top of each slice of toast. Add avocado, tomatoes, red onion, lettuce, and thick-cut bacon on top.