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Fried Egg BLT
It's hard to imagine a way to improve on the simplistic perfection of a bacon, lettuce, and tomato sandwich. And when you think about it, eggs are an even better example of simplistic perfection than a BLT — just fry one up and this single ingredient will add extra levels of flavor, texture, and body to the dish. The addition of homemade garlic mayo doesn't hurt either.
Click here for 8 Sweet and Savory Sandwiches.
For more sandwich recipes.
For the garlic mayonnaise
- 1 egg yolk, room temperature
- 2 Teaspoons Dijon mustard
- 1/2 Teaspoon kosher salt
- 1/2 Teaspoon black pepper
- 2 small garlic cloves, finely chopped
- 2 Teaspoons fresh lime juice
- 1/2 Cup olive oil
For the sandwich
- 6 thick-cut bacon slices
- 2 eggs
- 1 large tomato, thinly slices
- 4 large red leaf lettuce leaves, rinsed
- 4 thick slices ciabatta
- 1 large ripe avocado
- 2 tablespoons light mayonnaise or salad dressing
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- 2 teaspoons butter, or nonstick cooking spray
- 4 eggs
- Salt (optional)
- Ground black pepper (optional)
- 8 slices whole wheat bread, toasted
- 4 slices cheddar cheese (optional)
- 8 slices bacon, crisp-cooked, drained, and halved crosswise
Halve, seed, and peel avocado. Place one avocado half in a small bowl mash with a fork or the back of a wooden spoon. Stir in mayonnaise, lemon juice, and garlic. Thinly slice the remaining avocado half. Set aside.
In a large skillet melt butter over medium heat. (Or coat a large skillet with cooking spray.) Break eggs into skillet. If desired, sprinkle with salt and pepper. Reduce heat to low cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken.
For fried eggs over easy or over hard, when the whites are completely set and the yolks start to thicken, turn the eggs and cook for 30 seconds more (over easy) or 1 minute more (over hard).
Layer four of the bread slices with cheese (if using), avocado slices, bacon, and fried eggs. Spread the remaining four bread slices with mayonnaise mixture place on sandwiches, spread sides down.
How to make an egg sandwich
There’s not a lot of technique required to make an egg sandwich, naturally. But to make the best egg sandwich? The one that you’ll be thinking about for days? That requires a little know-how. You’ll need to make perfectly fried eggs, and our trick to the best fancy mayo. Here’s how to make an egg sandwich:
- Fry the egg (sunny side up): How to perfectly fry an egg? Heat butter over medium low heat. Then add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the whites are firm but the yolk is still runny. Don’t flip them! See below for more options.
- Make the mayo: Smoky mayo requires two things: hot sauce and smoked paprika. (More on that below!) You can mix them to taste, or follow the quantities in the recipe.
- Accessorize with the perfect toppings: Let’s talk more about those down below, too!
How to Make It
Whisk together mayonnaise, 2 tablespoons water, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Set aside.
Cook bacon in a large nonstick skillet over medium, turning occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Increase heat to medium-high, and add English muffins, cut side down, to drippings in skillet. Cook until lightly toasted, about 1 minute. Remove muffins from pan remove pan from heat.
Cut each avocado quarter into 4 slices arrange on muffins. Sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Break each bacon slice into 2 pieces place 2 pieces on each sandwich. Top each with 1 lettuce leaf and 1 tomato slice, and sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
Heat skillet over medium-high. Gently break eggs into hot skillet cook until whites are mostly set, about 90 seconds. Cover and cook until whites are completely set but yolk is still soft, about 1 minute. Place 1 egg on each sandwich drizzle each with 1 1/2 tablespoons mayonnaise mixture.
Fried Egg BLT Sandwich
It's hard to imagine a way to improve on the simplistic perfection of a bacon, lettuce, and tomato sandwich. But for those non-traditionalists willing to branch out a bit, adding a fried egg elevates this sandwich to a whole new level. And when you think about it, eggs are an even better example of simplistic perfection than a BLT — just fry one up and this single ingredient will add extra levels of flavor, texture, and body to the dish. The addition of homemade garlic mayo doesn't hurt either.
1 egg yolk, room temperature
2 small garlic cloves, finely chopped
2 teaspoon fresh lime juice
1 large tomato, thinly sliced
4 large red leaf lettuce leaves, rinsed
4 thick slices of ciabatta
Add the first six ingredients to a small mixing bowl, whisk to combine.
Then, while whisking vigorously, gradually add the oil to the bowl in a steady stream and continue whisking until the consistency is creamy and fully incorporated. Enjoy immediately or refrigerate for up to one week.
Add the bacon slices to a large, cold skillet and place over medium-high heat let the bacon cook for 4 minutes on each side, or until crispy, then transfer to a paper towel-lined plate to drain.
Discard half of the bacon fat from the skillet and reserve the rest, then return the pan to medium-high heat.
Crack the eggs onto the pan and let them cook until the whites start to set and the edges begin to brown, flip the eggs using a wide spatula making sure to get beneath the yolk before flipping so they don't break.
Cook the eggs for one more minute, so the yolks are still a bit runny.
To assemble the sandwiches, spread all 4 pieces of bread with the mayonnaise then layer each bottom half with tomato, lettuce, an egg, and 3 slices of bacon, then add the tops. Serve immediately.
Bacon, Lettuce, Tomato and Fried Egg Sandwiches!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 glorious sandwiches 1 x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Place a griddle or skillet over medium-low heat. Add bacon and place a bacon press, skillet, or masonry trowel on top of it to keep it flat as it cooks. Cook until lightly browned on first side, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer. Transfer bacon to a paper towel–lined plate and set aside.
Place bread on same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side. Flip and brown second side.
Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread. Layer tomato slices on 1 piece of bread and sprinkle generously with coarse salt and freshly ground pepper.
Break bacon slices in half and layer them onto the sandwich in 2 layers of 3 half slices each, alternating the orientation of bacon in each layer for more structural stability. Close sandwich and cut in half diagonally. Serve immediately.
Found in her first cookbook, "Magnolia Table," "Fixer Upper" star Joanna Gaines' recipe for a classic BLT calls for two different kinds of mayonnaise — a classic mayonnaise to lightly fry the bread and a homemade herb mayo to layer inside the sandwich.
While many chefs love adding avocado to their BLTs, celebrity chef David Chang said that the sandwich is better off without it. In 2019, Chang took to Instagram to express his views on avocado BLTs, sometimes known as BLATs, arguing to keep avocado "out of there."
He also expressed that hothouse tomatos were his preferred tomato of choice. According to an article by Insider, hothouse tomatoes, which are most often grown indoors, are "generally held in lower esteem" than vine ripe or heirloom tomatoes.
"I adore summer [tomato] season but I think BLT's taste better with s---ty hothouse tomatoes than perfectly ripe summer ones," Chang tweeted in August 2019. "Less juicy, right acidity and textural better in relation to iceberg lettuce and crisp bacon."
Fried Egg Basil BLT Sandwich
Ask my mom and she will tell you I was a very physically active kid. I was very fortunate growing up in a house where the actual house was centered in the middle of a nice green plot of land. My sisters, neighborhood kids, and I would race around the house all year long like organized track meets. Relays, running backwards, cartwheels, the two-man cart, and just about any other type of race possible would play out day after day. This was long before home video game systems. All we ever seemed to do was play outside -running around until dark taking short breaks for dinner and resuming our play until it was time to come in and go to bed. Those days were the best.
Korean American churches have always embraced competitive play as part of its community. Every summer there was a regional tournament for volleyball and track & field races for churches to compete against one another. These events were a big deal back then. Up to thirty churches would be represented. We would all meet at a large park where each church would set up a tent. The aroma of different types of bulgogi (SSL Bulgogi recipe here) and kalbi (SSL Kalbi recipe here) grilling was par for the course. Groups of people sitting together socializing and fellowshipping over different types of kimchi and sipping on cans of 7-Up and Coca-Cola – a cultural norm within our community. Whole churches would come out for these games just for the fun of it. I miss those days.
Back then there were a few rules when it came to the volleyball portion of the tournament. Each team had to have at least one girl on the team always in rotation playing. We grew up in a very small church. Our team was made up of very competitive high school, college, and adult men. Even at 9 years old, I was the only girl in our church who played sports. So guess who earned the position of token female on the court?
Every Sunday during the spring and summer months we would practice and scrimmage other churches at Greenlake’s lower Woodland park. Although I didn’t know how to play volleyball, I picked up the game quickly. I had to as a survival skill. Because I was the most vulnerable on the team, I instantly became an easy target to spike the ball on. But I was also tough. Every time I would get knocked down I would get back up. Whacked in the face. Whacked in the gut. Killer spikes coming at me. I only remember crying twice when it hit me so hard I thought I would pass out and wake up to the face of Jesus. But over the years I became a better player. Eventually when the ball would come at me hard I could bump it up perfectly to the setter. Learning to play volleyball like this was the best thing that could have ever happened to me.
When I graduated from middle school, I knew I would try out for the high school volleyball team. Being that volleyball is a Fall sport, try-outs and practices began late summer. I remember how nervous I felt trying out since I didn’t play volleyball for a real team or in any organized way – sorry but token girl does not qualify. But I walked on, tried out and learned that not only did I make the team, I made Varsity as a freshman. A few games into the season I was a starting Varsity freshman. Take that mean Korean guys picking on a young girl!
I continued to play volleyball in an adult league after my second child was born but stopped after an unfortunate game I played in. Between Mimi and Eli, I had a miscarriage. Although there is no real explanations on why miscarriages happen (I’ve had 3), when I was 8 weeks pregnant I was spiked on really hard during a volleyball tournament in my stomach. A week later at a routine checkup, my OB could not detect a heartbeat . My doctor told me she highly doubted the spike caused the miscarriage the guilt of it all led me to stop playing volleyball ever again.
Fast forward to today. Eli is turning 5 years old next month and for months I’ve been thinking of playing volleyball again. Finally this week I told my husband that I wanted to start subbing on teams as early as next week and would start playing during open gym volleyball nights at the YMCA. Finally, I was mentally ready.
But wouldn’t you know, the moment I psyche myself into playing, I re-injure my shoulder badly. I’ve struggled with shoulder injuries since playing high school volleyball and tennis. A few months ago I tore my right rotator cuff and yesterday my shoulder started to pop in and out of place several times locking my arm up in a very awkward, painful way.
Upon visiting a doctor who specializes in sports medicine, she basically told me that my shoulder is dislocated and that I also could have a shoulder disease which is uncommon for someone my age. I’m scheduled for an MRI next week. Uh, this is not good.
Yesterday I moped around the house feeling sorry for myself with my arm in a sling. Even cooking was hard because I’m right handed and I get shooting pains up my arm and in my shoulder from doing the simplest tasks.
Determined, I went to the gym this morning knowing I wouldn’t be able to work out like I wanted to. Instead I did simple shoulder exercises to keep it active using little or no weights. I left defeated. Rest is something I hate. I have felt so sidelined these last 6 months, getting exercise in has proven to be so therapeutic. Now I have to limit myself which hurts my pride more than anything, cause I’m strong girl with a weakened body.
But I will get back up. I will not let this deter me from playing sports again. It might be two steps backward, but I don’t care. If I have to inch myself forward, I will. Until then, if you can remember, please keep my shoulder in your thoughts and prayers this coming week.
Today I don’t really have a recipe, per se. However, today was just one of those days I opened up the fridge and scoured through the pantry to see what we had on hand. Found a hamburger bun, tomato, butter lettuce, half a package of thick bacon, and a few other things. The next thing you know I found myself making (then devouring) the most delicious sandwich. Although it’s a bit old school, it is one of those sandwiches I wish I would remember to make more often because it is so dang good. It has so many different elements and flavors going on that when you take a bite into it, it is a flavor explosion. A classic comfort food sandwich, this BLT (bacon, lettuce, and tomato) is bumped up quite a few notches with the addition of a crispy but runny fried egg, fresh basil leaves, and dill relish.
With an oozing custardy yolk spilling into the crevices of all the other ingredients, combined with the robust bacon, crispy lettuce, tangy dill relish, and sweet tomato slices sandwiched inside a toasted bun, this is definitely a hungry-man type of sandwich, no other side dish required.
How to Make It
Using a 2 1/2-inch round cookie cutter, cut a hole from the center of 4 bread slices. Discard bread rounds or reserve for another use.
Heat a large skillet over medium. Add bacon cook 6 minutes. Increase heat to medium-high cook 2 minutes or until crisp. Place bacon on a paper towel-lined plate. Pour bacon drippings into a bowl and reserve.
Combine avocado, mayonnaise, and salt in a small bowl mash to combine. Stir in bacon.
Add half of reserved bacon drippings to pan over medium-high. Place 2 cut bread slices in skillet break 1 egg into each hole. Sprinkle 1/8 teaspoon pepper on each egg. Cook 2 minutes or until eggs begin to set. Carefully turn bread cook 2 minutes or until eggs are set. Remove from pan. Repeat procedure with remaining half of bacon drippings, cut bread slices, eggs, and pepper.
Spread avocado mixture evenly over 4 uncut bread slices. Top each with 2 lettuce leaves, 2 tomato slices, and 1 egg-in-a-nest bread slice.