Best in guacamole. I briefly experimented with avocados on BLT's, which sounds right, but BLT's are already too perfect to improve by changing anything. No spicy fruit jams, croissants, crispy onions, shrimp, not even avocados. Have to leave BLT's alone. Generally avocados on toast is not for me, find too heavy for most bread. I prefer them on tortilla/chips, or rice cakes- & even if rice cakes don't normally make you angry, these lundberg wild rice cakes are organic, kosher, gluten free, vegan, non-gmo, every food thing you don't want to hear others talk about.
I once saw a "101 Ways to make a BLT" cookbook in half-priced books. It's like: What do you mean, 101 ways to make something whose recipe is it its name. Made me laugh; had to buy it, just to make jokes about it when guests asked me about my favorite cookbooks. Just tried to find it to post a picture, must be in a box somewhere. My favorite cookbook is a Jewish Penicillin book for a Chicken Soup recipe. It a 30-40 page picture book story of a Jewish mom calling her (still unmarried) 30 yr old daughter (as she does everyday) to find she is sick with a cold. So, she drops everything to go over to take care of her daughter, while making her feel guilty as she dusts and vacuums the apartment, then discovers she doesn't have proper ingredients for her famous Chicken Soup. So she sets out on Lower East Side of Manhattan to procure all the ingredients, while whining to the butcher, of course, to make sure she gets the best chicken and chicken feet. etc, etc.
wait? that's called an egg and bacon sandwich, not a BLT. that's not even listed in my "101 Ways to Make a BLT" cookbook. maybe Ziggy is trolling us with calling an egg/bacon, breakfast sandwich a BLT.
If you're only eating eggs for breakfast, you're a rookie. When I had my first avocado toast at Toot Suite I made sure they put an EGG on that ass.
Still can't tell if you're trolling us by calling an Fired Egg and Bacon sandwich a BLT, just because you put lettuce and tomato on it. I also hear putting a beef pattie on a BLT "goes HARD"
I've always found European avocados to be sub-par. They don't ripen like the typical Mexican ones we get in the US. So they're a little harder and not as tasty. Maybe they're now bringing them in from other locations, I don't know. Used to, Mexico and the US made up about 50% of the world's consumption of avocados.
i generally agree with this. avocados here typically need to be further ripened at home for up to a week more. but what's good here is you get a much wider variety of sorts and origins (mexico, south america, greece, middle east, africa) to choose from.
