Weather: high tide, seaspray, choppy waters, clearing storm What I’m listening to:All That I Have Sown, Bebo Norman
Classics are classics for a reason. It’s because they’re darn good. Good enough to endure the changing tastebuds of the masses – tried and true conquerors of food trends. You can’t really beat a classic BLT. Bacon. Lettuce. Tomato. Sandwich. Just those words are enough to make people very, very happy. My kids love them, Pastor Alaska loves them. I’m a huge fan, lunch or dinner. Brunch even.
And what pairs just about perfectly with bacon? Eggs. Yep. Eggs are a formidable food trend at the moment. If you like it then you shoulda put an egg on it. Why not a BLT?
Now you can even have this baby for breakfast… or second breakfast… or “Elevensies” (name that movie!). We had these BLT’s with Sunny Side Up Eggs for dinner with company over. And after they each had seconds, they serenaded me with a song of thanks about my delicious food. No joke. I wish you could all have dinner guests like mine.
Sandwich Bread (I used whole wheat), 2 slices per sandwich
Bacon, 2 slices per sandwich
Eggs, 1 per sandwich
Green Leaf Lettuce
Begin by cooking your bacon crisp and draining it on paper towels. [I cook my bacon in large batches in a 375 oven on a foil-lined baking sheet for about 15-20 minutes or until brown and crisp].
Meanwhile, toast your bread.
Cook your eggs in a non-stick pan over medium-low heat. Season each egg with salt and pepper and cook until the white is fully cooked and the yolk is cooked to your preference.
Assemble sandwiches by spreading mayonnaise on one slice of bread, add bacon, topped with egg, then lettuce and tomato. Top with bread and serve (best not to slice it before serving if your eggs are cooked runny. You want to keep the egg in tact until it's time to eat).