BLT Rice Bowls
By Judy Kim

Yields:
4
Prep Time:
20 mins
Total Time:
20 mins
BLTs are breaking out from bread.
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Ingredients
- 1 cup white rice
- 2 cloves garlic, grated and divided
- 1/2 cup sour cream
- 1 Tbsp. Hot sauce
- 8 slices bacon
- 4 large eggs
- extra-virgin olive oil
- 1 lb. baby spinach
- kosher salt
- Freshly ground black pepper
- 1 cup diced beefsteak tomatoes
- 2 avocados, thinly sliced
Directions
- Step 1In a small pot, cook rice according to package instructions with half the garlic. Fluff with a fork and keep warm.
- Step 2Combine sour cream and hot sauce in a small bowl. Set aside.
- Step 3In a large cast-iron skillet over medium heat, cook bacon until brown and crisp. Transfer to a paper towel-lined plate, reserving 2 tablespoons bacon fat. Fry eggs in bacon fat until whites are cooked through and yokes runny.
- Step 4In a small skillet over medium heat, warm 1 teaspoon olive oil and remaining garlic. Add spinach and season with salt and pepper; cook until just wilted.
- Step 5Assemble BLT bowl: To each bowl, add a large spoonful of garlic rice, bacon, spinach, tomatoes, avocado slices, and an egg, and season with salt and pepper. Top with spicy sour cream and serve immediately.
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