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Don’t ever let someone tell you not to eat something for breakfast anymore. Just throw and egg on it! For instance, this breakfast BLT is a simple spin on the classic sandwich. With some sweet maple bacon, a runny sunny side up egg, and some sun dried tomato pesto, this sandwich definitely hit the spot first thing in the morning.
Bacon and Eggs
The reason this twist on a classic works so well is because there is a built in dynamic breakfast duo in the recipe: bacon & eggs. To being, I would start with the bacon which takes the longest to cook. I used 1lb of thick cut maple flavored bacon (got to have that extra breakfast flavor in there!).
I suggest one of two methods, oven or stovetop. If using the oven, place a cooling rack over a lipped baking sheet and lay your strips of bacon down. Bake in a 375 degree oven for 15-18 minutes until it reached desired crispness. If going the stovetop route, heat a large shallow pan over medium high heat and space out a few strips of bacon at a time. Add about 1/4 cup of water into the pan. This helps the far render without the bacon seizing up, so it stays flat. Cook about 10 minutes or until its reached your desired level of crispy.
While the bacon is cooking, put 2-3 tbsp of butter (and another 2 tbsp of olive oil if you are feeling extra naughty) into a large frying pan. Over medium heat, crack 4 large eggs. Cook low and slow until the egg whites are set and the yolk is still a bit jiggly and runny.
Breakfast BLT
Next is sandwich assembly time! While the bacon and eggs cook, toast 8 slices of sourdough bread (or your preferred sandwich bread) to your liking. On one slice of toast, spread a heaping tbsp of mayo (I used a homemade herb mayo), and a few tsps of the sun dried tomato pesto on the other.
On the toast with the mayo, layer on some leaves of romaine, a few thick slices of tomato (seasoned with salt). Top that with 2-3 slices of bacon and one of the sunny side up eggs. Top the sandwich with the other piece of toast, and slice in half. Repeat 3 times and serve immediately, and you have yourself 4 amazing breakfast BLT sandwiches.
Want More To-Go Breakfast Recipes?
- Hawaiian Roll Egg In A Hole
- Chorizo Breakfast Burrito
- Stuffed Breakfast Bombs
- Egg White Grill Sandwich
- French Toast Sliders
- Breakfast Taquitos
- Steak Egg And Cheese Burrito
Breakfast BLT
Ingredients
- 1 lb maple bacon
- 2-3 tbsp salted butter
- 4 large eggs
- 8 slices sourdough bread
- ¼ cup mayo
- 3 tbsp sun dried tomato pesto
- 1 large heirloom or beefsteak tomato
- 1 head romaine lettuce
Instructions
- In a large pan over medium high heat, cook your bacon strips until you reach the desired level of crispness. You could also place them in a cooling rack over a baking sheet in an oven at 375° for 15-18 minutes
- Meanwhile, in a separate pan over medium hear, melt butter and crack 4 eggs into the pan. Cook low and slow until the egg white set but the yolks are still a bit runny.
- While the bacon and eggs cook, toast your bread to your liking
- On the slice of toast, spread a heaping tbsp of mayo (I used a homemade herb mayo), and a few tsps of the sun dried tomato pesto on the other.
- On one toast with the mayo, layer on some leaves of romaine, a few thick slices of tomato (seasoned with salt). Top that with 2-3 slices of bacon and one of the sunny side up eggs.
- Top the sandwich with the other piece of toast, slice in half. Repeat 3 times and serve immediately.
