Breakfast BLT

Breakfast BLT

We all have that one horrible recurring dream that confuses us and causes us to wake up in a cold sweat. For most people, it is something relatively normal, like showing up to work and realizing that you’re completely naked. In my case, I dream of Samuel L. Jackson standing on a stage in front of all of America and proclaiming that, and I quote, “Brunch is cancelled.” I’m sorry… No, non, nicht, not gonna happen. I won’t stand for it. What the hell would this world be without brunch? It is the best meal, hands down. It is breakfast food that you don’t have to consume until noon. Plus, you can eat eggs and pancakes and it isn’t weird. It’s just brunch. On any normal day in the real world, I would listen to Samuel L. Jackson’s instructions, because the man kind of  frightens me. But lord help me, if he ever tries to cancel brunch, I will come after him. I will hunt him down and put him on his little plane with the not-so-little snakes and fly him to Jupiter.

Breakfast BLT

On a lighter note, am I the only one in the food blogiverse that doesn’t like my eggs all runny and, like, raw? I side with the picky five year olds on this one. I don’t want my yolk spilling out and touching all the other stuff. It isn’t appetizing. So I’ll see your oozing egg and raise you this Breakfast BLT. It will make a lovely addition to your brunch table. Or your “breakfast for dinner” table, but that is a whole other conversation that we will have to have another time (and we will.) To make this Breakfast BLT, I pile tender roasted Roma tomatoes, slices of salty thick-cut bacon, and baby arugula leaves onto a toasted English muffin. I top each sandwich with a fried egg, cooked to your liking.

Breakfast BLT
 
Prep time
Cook time
Total time
 
Toasty English muffins topped with oven-roasted tomatoes, bacon and a fried egg.
Author:
Yield: Serves 4
Ingredients
  • 4 Roma tomatoes, cut in half lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon chopped thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • 6 slices thick-cut bacon, cut in half crosswise
  • 4 large eggs
  • 2 English muffins, split and toasted
  • 1 cup baby arugula leaves
  • 2 tablespoons chopped flat-leaf parsley
Directions
  1. Preheat the oven to 400°F. Arrange the tomatoes, cut side up, on a large rimmed baking sheet. Drizzle with the olive oil, sprinkle with the thyme, and season with salt and pepper. Roast for 25 to 30 minutes, until the tomatoes are very tender and shrunken.
  2. Place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden brown and crispy on both sides. Transfer the bacon to paper towels to drain, reserving the bacon grease.
  3. Heat 2 teaspoons of bacon grease in a medium skillet over medium heat. Crack 2 of the eggs into the pan, season with salt and pepper, and cook to desired doneness, anywhere from 2 to 5 minutes. Cook the remaining eggs in another 2 teaspoons of bacon grease.
  4. To assemble, place the toasted English muffins on plates. Top each with some arugula, three slices of bacon, two pieces of roasted tomato, and a fried egg. Sprinkle the parsley over the top and serve.

 

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