Fried Egg BLT Sandwich

Fried Egg BLT Sandwich
Staff Writer
Fried Egg BLT
Molly Aronica

Fried Egg BLT

It's hard to imagine a way to improve on the simplistic perfection of a bacon, lettuce, and tomato sandwich. But for those nontraditionalists 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.

Click here for 8 Sweet and Savory Sandwiches.

For more sandwich recipes.

2
Servings
449
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

For the garlic mayonnaise

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 refridgerate for up to one week. 

For the sandwich

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. 

Nutritional Facts

Total Fat
50g
71%
Sugar
1g
1%
Saturated Fat
43g
100%
Carbohydrate, by difference
2g
2%
Vitamin A, RAE
3µg
0%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
10mg
1%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
6µg
2%
Magnesium, Mg
4mg
1%
Phosphorus, P
4mg
1%
Sodium, Na
46mg
3%
Water
10g
0%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.