Ingredients
1 c. white rice
2 cloves garlic, grated and divided
1/2 c. 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 c. diced beefsteak tomatoes
2 avocados, thinly sliced
Preparation
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.
