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Breakfast BLT

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Credit: Photo: Joe Lingeman; Food Styling: Barrett Washburne

If you’re looking for an impressive breakfast sandwich that’s easy to pull off, there’s no better answer than this twist on a BLT. Sure the classic sandwich is good as is, but slide a fried egg among the smoky bacon and sweet sliced tomato, and you’ve got something truly irresistible on your hands. In fact, you’re probably wondering why you haven’t thought of this before.

While you could make this sandwich with any type of egg, I always opt for fried. The runny yolk acts as a rich spread for your sandwich, letting you skip the mayo altogether.

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Breakfast BLT

Yield Serves 1

Prep time 5 minutes

Cook time 14 minutes

• shellfish-free
• dairy-free
• fish-free
• alcohol-free
• soy-free
• tree-nut-free
• peanut-free

Per serving, based on 1 servings. (% daily value)

• Calories 608
• Fat 41.4 g (63.7%)
• Saturated 13.6 g (68.1%)
• Carbs 34.1 g (11.4%)
• Fiber 3.8 g (15.1%)
• Sugars 7.0 g
• Protein 24.5 g (48.9%)
• Sodium 946.8 mg (39.5%)

Ingredients

• 3 slices

  bacon

• 1

  small tomato

• 1

  large egg

• Kosher salt

• Freshly ground black pepper

• 2 slices

  hearty white sandwich bread

• 1 leaf

  romaine lettuce

Instructions

1. Cook 3 slices bacon in a medium cast iron or nonstick skillet over medium-low heat until the fat has rendered out and the bacon is crisp, about 10 minutes.

2. Meanwhile, slice 1 small tomato crosswise with a serrated knife into 1/3-inch thick slices. Place the slices in a single layer on a double layer of paper towels (the towels will absorb some of the moisture, preventing a soggy sandwich). Season lightly with kosher salt and black pepper. Let sit while you toast 2 slices hearty white sandwich bread until light golden brown.

3. Transfer the bacon to a paper towel-lined plate. Increase the heat to medium-high. Crack 1 large egg into the skillet, season with salt and pepper, and let cook undisturbed until the whites are crispy and golden-brown on the edges and set, and the yolks are runny, 2 to 4 minutes. Remove the pan from the heat.

4. Place 1 romaine lettuce leaf on one slice of bread, folding it as needed to fit neatly on the bread. Top with the seasoned tomato slices in a single layer (no need to pat the top dry), cutting them in half as needed to fit in a single layer. Tear the bacon slices in half and place on top of the tomatoes in 2 layers. Top with the fried egg and close the sandwich with the second slice of bread. Cut in half.

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New York.

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Source : food