Recipe: Open Face Summer BLT With A Fried Egg
Open Face Summer BLT with a Fried Egg
All the sandwich, half the bread. Add avocado for another layer of flavor.
Prep Time: 15 minutes | Cook Time: 8 minutes. Makes 1 serving.
1 Whole Egg
2 Slices White or Whole Wheat Bread
1 Large Ripe Summer Tomato
1 Small Head of Lettuce [iceberg, red leaf, romaine, or butter leaf]
2-3 Slices of Cooked Bacon
1.5 Tablespoons Mayo
1 Tablespoon Olive or Vegetable Oil
Salt and Pepper to taste
LIGHTLY TOAST bread in a toaster or an oven.
SLICE tomato into ¼ inch slices and season lightly with salt.
PULL OFF 3-4 medium size leaves of lettuce and rinse well, then dry and set aside in the fridge.
WARM a small nonstick skillet, or your favorite cast iron pan, over medium heat until warm.
ADD olive oil and fry egg on one side until white is set but yolk is still runny. Be sure to season the egg with salt and pepper while its cooking.
TO ASSEMBLE place the toasted bread down on a plate and spread mayo evenly over the top. Next place the lettuce leaves on top of mayo followed by the tomato slices. Place cooked bacon on top of tomato and finish with the fried egg.
SERVE warm and enjoy.
STEP-BY-STEP video, so you can enjoy at home!