BLT Bowls With Bacony Croutons

Preheat oven to 400. Line baking sheet with parchment paper. Arrange bacon on parchment, close but not touching. Bake at 400 16-18 minutes, depending on thickness. (Our bacon was super thin and cooked quite fast.) Remove from oven. Remove bacon from pan and onto a paper-towel-lined plate to drain and cool. Reserve 4 Tbsp bacon grease. Set bacon aside. Reduce oven temperature to 350.

While bacon is cooking, cut bread into cubes. Place bread cubes in small bowl. Drizzle bacon grease over cubes. Sprinkle with garlic powder. Toss to coat. Arrange bread cubes on prepared baking sheet (we re-used the one we used for the bacon). Bake bread cubes at 350 for 10-15 minutes or until toasted. Remove from oven and set aside.


While bread is toasting, crumble bacon. Cut lettuce into shreds. Cut tomatoes in half. Chop onion. Slice avocados. Cut cheese into cubes. Chop parsley, if using. Divide bacon, lettuce, tomato, onion, avocados, cheese, and croutons evenly among each of four bowls.

Melt butter in a medium skillet on high heat. Reduce to medium. Add eggs. Fry eggs to desired doneness. Add an egg to each bowl. Top with 1 Tbsp mayonnaise and fresh parsley, if desired.