Ingredients
- 2 large Pete & Gerry's eggs
- 2 thick cut slices of sourdough bread
- 5-6 strips of bacon
- 1-2 heirloom tomatoes, sliced
- 2-3 tablespoons mayonnaise
- 4-5 pieces of Boston lettuce
- Salt and freshly ground black pepper to taste
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Yield: 1 sandwich
Ingredients
- 2 large Pete & Gerry's eggs
- 2 thick cut slices of sourdough bread
- 5-6 strips of bacon
- 1-2 heirloom tomatoes, sliced
- 2-3 tablespoons mayonnaise
- 4-5 pieces of Boston lettuce
- Salt and freshly ground black pepper to taste
From the recipe author: Nothing tastes more like summer than a good BLT with perfectly ripe heirloom tomatoes! My version includes toasted sourdough bread and a sunny-side up pasture-raised egg.
Directions
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In a pan over medium heat, fry bacon until crisp. Transfer to a paper towel to drain, reserving the fat in the pan.
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In the same pan as the bacon, toast sourdough bread on both sides. Set aside.
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In the same pan over medium heat, fry eggs sunny-side up.
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Spread mayonnaise on one side of the toast, then top with lettuce, sliced tomatoes, and 2-3 strips of bacon.
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Top with the fried egg and remaining piece of toast, slice, and enjoy immediately.
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