My favorite kind of sandwich is the good ol’ BLT. Crispy, salty bacon, juicy, sweet tomatoes, crunchy, fresh lettuce. What could be better? So when I saw this version with a fried egg over at Closet Cooking, my brain almost exploded.
A fried egg, so deliciously simple! Plus this pulls the BLT into a whole new meal section of the day, breakfast! Closet Cooking also has a tasty take on converting this to a breakfast dish by serving it open faced with a poached egg and slathering it in hollandaise sauce.
BUT it was lunch time, and I wanted a sammich. So here’s what happened:
Line a deep roasting pan, cookie sheet with high walls, or the bottom or a broiling pan with foil. Arrange bacon on said pan. Push um’ right up against each other its okay if they touch.
Cook your bacon. Stick the pan in the oven, THEN set it to 400. NO PREHEATING. This is the secret to amazingly crisp bacon. Set timer for 18 minutes. At this point the bacon will still be bendy. If you like your bacon like that, take it out. If you’re like me and like your bacon the right way, leave it in for 2-3 more minutes. Different brands and cuts of bacon will cook differently so keep an eye on it the last few minutes of cooking. Burnt bacon is a tragic thing.
While the bacon goes, slice up your tomatoes, lettuce and avocado. This is where I plug vine ripened tomatoes again.
Fry your egg. Low heat is your friend! You can get a perfect sunny side up egg without flipping. Begin with medium heat so your egg doesn’t spread too much on the pan. After the initial shape has formed lower the heat to extra low or simmer. If the egg is still cooking too fast pull the pan off the heat for a few seconds. For extra richness fry your egg in real butter. You know its ready when all of the “clear goo” has turned white and the yolk gets shiny on top.
Toast your bread. I let mine sit in the toaster for about 2 minutes after it pops to get it extra crispy.
Smear the mayo on the bread. I used Kraft Sandwhich Shop Chipotle Mayo. But you can make your own by mincing a chipotle chili in adobo and mixing it into 1/4 cup of mayo.
Top your mayo with fresh cracked pepper.
Assemble and enjoy!
Thanks Chris Rim Photo for the awesome pics of my food!