Want to know how to make my husband happy? Bacon. That’s pretty much all it takes. Want to know his favorite way to eat bacon? On a BLT. So when we did our first round of Whole30, he wasn’t especially happy to give up his favorite sandwich because bread, dairy (mayo) AND bacon were out. I could make my own Whole30 mayo, and bacon itself is compliant, so long as it’d made without sugar… but we just couldn’t find Whole30 compliant bacon anywhere. This was back in 2014, when sugar-free bacon was pretty elusive. I even asked a butcher once about it, and he straight up laughed at me!
But in 2018, paleo bacon lovers can rejoice! Sugar-free bacon is actually pretty easy to find now! A lot of grocery stores stock them and it’s readily available online. My favorite sugar-free, Whole30 Approved bacon is Naked Bacon, though. It’s made with in small batches with a 150 year old secret family recipe, so it’s super flavorful and unlike anything else out there. Try it out, trust me on this one.
But I digress. If you like avocados (and I mean, who doesn’t, right?), you probably enjoy avocado toast and guacamole on the regular. But have you tried cooking your avocados? DAYUM, it’s a whole new world for us avocado lovers. Here, I lightly pan fried the avocado slices so they’re crunchy on the outside and super creamy on the inside, the perfect thing to take your lettuce wrapped BLT to the next level. No joke, I could eat this every. single. day.
Fried Avocado BLT
Whole30, Paleo, Gluten Free, Keto, Low Carb
- 8 leaves lettuce I prefer romaine or iceberg for a nice crunch
- 1 lb compliant bacon cooked and slightly cooled
- 4 soft boiled eggs
- mayo be sure it’s compliant
- 2-3 medium tomatoes
- 2 avocados ripe, but still firm
- 3-4 Tbsp avocado oil
- 1/3 cup coconut flour
- 2 eggs
- 1 tbsp unflavored compliant almond milk
- ¼ tsp garlic powder
- ½ tsp cayenne
- ½ tsp salt
In a medium bowl, stir the coconut flour, cayenne, salt, garlic powder together.
In a separate bowl, whisk the eggs and almond milk.
Cut your avocados into bite size pieces, so you’ll have around 6-8 per avocado.
Heat the oil in a pan over medium heat.
Gently dredge the avocado in the eggs, then the coconut flour mixture and pan fry for about 2 minutes per side.
Remove the avocados and serve on a lettuce wrap with compliant mayo, tomato slices, bacon, a crack of black pepper and salt and a soft boiled egg.
Looking for more fun lunch ideas? Check out my Curry Carrot Chicken Salad recipe or Turkey Meatball & Zoodle Soup. And I’d love to see what you’re cooking up at home — be sure to tag me on Instagram @cookathomemom!