Our twist on a traditional BLT with a fried egg added
Time: 30 minutes
Feeds: 2 people
Ingredients:
- 6-8 pieces of bacon
- 4 pieces of bread (white, wheat, sourdough, rye – really whatever you prefer)
- Leaf or iceberg lettuce
- 2 medium sized tomatoes (I usually use Romas but during the summer when tomatoes are in season, I like to switch it up and use whatever looks best)
- Mayonnaise
- 2 eggs
- Salt & pepper, to taste
Directions: Place pieces of bacon in a single layer on a foil lined sheet tray. Put the sheet tray into a cold oven and then start the preheating process at 375 degrees for thinner bacon or 400 for thicker bacon. Putting the bacon in the oven when it’s off ensures that the pieces don’t curl and they will lay flat for you on the sandwich. The bacon will take at least 15 minutes but it’s really important to set a timer and keep an eye on it. It can go from perfect to burned fairly quickly.
While the bacon is cooking, you should prep the rest of your ingredients for the sandwich. Break apart the leaf or iceberg lettuce into sandwich sized pieces. Slice the tomatoes into the thickness you prefer. Lightly toast your bread. We like ours to be just starting to get crispy but not so toasted that it hurts the roof of your mouth.
Once the bacon is done cooking, remove it from the oven and set aside to cool slightly. I will then remove them from the sheet tray onto some paper towels to get rid of some of the grease. At this point, you can start the eggs. In a small nonstick pan, add a tablespoon of butter and heat over medium. Add the eggs and fry, popping the yolks right before you flip them. Once flipped, leave them alone so they get to the doneness you prefer. We usually aim for over hard with a little jamminess left in the yolk, otherwise they’re a bit messy if you leave the yolk more runny.
At this point, it’s time to assemble the sandwiches! I like to add a generous slathering of mayo to both slices of bread and then will start with the lettuce and tomato. The egg goes down on the other slice of bread and then at this point, I will season both the egg and tomato slices with salt and pepper. Both tomatoes and eggs really need the seasoning. Finally, add the bacon and marry the two slices of bread. Cut in half if desired and enjoy!
Notes: We started adding eggs to our BLTs a long time ago and have never looked back! Of course, if you’d like a more traditional BLT, you’re more than welcome to omit the fried egg but we think it’s a great touch and adds a little more protein and substance to the sandwich.