When I came across this recipe, my first thought was “why don’t people make Egg BLTs more often”? Why is this not a common brunch menu choice? Egg sounds like a logical upgrade to a traditional BLT. The addition of avocado to this just takes it over the top. I found this recipe on myrecipes.com and switched it around a bit, but the general idea is the same.
Ingredients (makes two servings):
1/2 cup halved grape tomatoes
1/2 avocado, diced
1 tablespoon chopped fresh basil
1 garlic clove, minced
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 teaspoon red wine vinegar, divided
2 large eggs
2 teaspoons mayonnaise
2 pieces of ciabatta bread (or 2 ciabatta rolls)
1 cup firmly packed arugula
4 thick bacon slices, cooked
1 tablespoon chopped fresh basil
1 garlic clove, minced
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 teaspoon red wine vinegar, divided
2 large eggs
2 teaspoons mayonnaise
2 pieces of ciabatta bread (or 2 ciabatta rolls)
1 cup firmly packed arugula
4 thick bacon slices, cooked
I bought one of those “bake at home” ciabatta breads that you pop in the oven for about 10 minutes. I thought some “freshly baked” bread would be nice with this dish. You can use whatever bread you happen to find if ciabatta is not available.
Cook the bacon according to package directions. Transfer to a paper towel to drain excess fat.
Combine the tomatoes, avocado, basil, garlic, olive oil, red wine vinegar, salt and pepper in a bowl.
Cook eggs over easy (or whatever style you prefer). To cook them over easy, heat a saute pan over low heat and spray with cooking spray. Crack one egg into the pan. Season with salt and pepper if desired (I honestly don’t think you need it ) and cook until the whites become opaque. To make sure the yolk cooks slightly, I add a top to the saute pan. Repeat with the second egg.
Now it’s all assembly. Spread 1 teaspoon mayonnaise on a slice of bread.
Add 1/2 cup arugula.
2 bacon slices (I tore them in half to fit nicely)
and the egg.
Top with the tomato avocado mixture.
This is the fanciest BLT I’ve ever seen.
It was fantastic too. I kept saying over and over again how yummy each bite was!
This recipe is so great because you can substitute whatever you want. Mess up the egg? Stick a scrambled egg on there instead. Hate arugula? Substitute baby spinach leaves. I suggest adding some extra sliced basil on top of the whole dish to add some extra freshness!
Yum! This looks so good. You have my mouth watering.
Perfectly assembled ingredients. This is truly the breakfast (or lunch!) of champions. Energizing and delicious!
A variation of an eggs florentine. Nice!
Oh man, that looks to die for. I am having a little avocado love affair right now, and this fits the bill perfectly!
(And sorry for the long absence, I was traveling/graduating)
Thanks Kiri! You were missed, congratulations on graduating!
Spectacular! Definitely belongs on the BEST food blogger recipe board: https://pinterest.com/bachelorsgrill/best-food-blogger-recipes/
Thanks so much Ann, I appreciate it!
I love EVERYTHING about this sandwich. From the bread to tomato/avocado mixture, I’m just stoked about this! Beautiful!
I agree 1000000% with you. I’d eat that all the time at brunch.
Wow, I didn’t know there was bake at home ciabatta! I’m definitely keeping my eye out for that. This sandwich looks so yummy… simple ingredients coming together to form perfection.
Renee,
They had it in the bakery section of my Acme. It looks like normal bread but still needs to be baked a bit longer. It adds nice freshness to the breakfast!
Looks yummylicius… I will definitely try this one.