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Avocado BLT on Roosterkoek with Avo Mayo

Avocado BLT on Roosterkoek with Avo Mayo


Try this renowned combo of bacon, lettuce and tomato (BLT) with avo and a dollop of homemade mayo on a quintessential South African roosterkoek.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 30 mins
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Avo Mayo

2 egg yolks (see tips)
5 ml (1 tsp) Dijon mustard
10 ml (2 tsp) white wine vinegar
100 ml Westfalia Plain Avocado Oil
½ x 200 g tub Westfalia Plain Guacamole
lemon juice, salt and pepper to taste


300 g ready-made bread dough
1-2 avocados, sliced
handful lettuce leaves
2 tomatoes, sliced
250 g bacon, pan-fried

Avo Mayo

Place egg yolks, mustard and vinegar in a jug and blend well with a stick blender. Add avocado oil, a little at a time and blend until thick and creamy.

Stir in the Westfalia Plain Guacamole. Season to taste with lemon juice, salt and pepper.


Shape bread dough into 8 small roosterkoeke and braai over medium coals until golden brown and cooked.

Cut open the roosterkoek, spread with avo mayo and fill with fresh avo, lettuce, tomato and bacon. Serve as a light meal.


For a garlic mayonnaise, substitute 30 ml (2 tbsp) of the Westfalia Plain Avocado Oil with Westfalia Garlic Flavoured Avocado Oil.

Egg whites freeze very well. Keep them for recipes like meringues or a soufflé.