So, I won't call it a recipe. I'll call it an idea. A humble suggestion. A glimpse into my real life kitchen.
You know, the kitchen in which oatmeal and pancakes are acceptable dinner offerings just as often as fancy French dishes and homemade sauces.
Somewhere between no-think breakfast food and multi-dish masterpieces is this sandwich. Last night, this sandwich that saved me. Saved me from an evening of grazing on cheese balls, almonds, carrots, and probably a scrambled egg.
Oh, the incredible edible egg.
Where would I be without eggs? They are my rock. My go-to protein when I'm in a pinch. Super quick to prepare (using this method) and infinitely adaptable to fit my mood. So, it shouldn't come as any surprise that the incredible edible egg turned this ordinary BLT sandwich into an extraordinary BELT sandwich.
B.E.L.T. = Bacon, egg, lettuce, and tomato
I need not elaborate on the wonders of a classic BLT sandwich because -- I'm going out on a limb here -- you already know how delicious one is. (Unless you keep kosher. Sorry, Rach!) The thought of improving upon a BLT is like improving the wheel.
But, wheel be darned, there is always room for an upgrade! A makeover!
Isn't it gorgeous?
Such colors! Such familiar flavors! Savory goodness! And, once that yolk is pierced and it dribbles down over the tomato, bacon, lettuce, and toast, it becomes a serious sandwich. I'm talking fork and knife serious.
So, let's agree this isn't a recipe, okay? Okay. Whew. I'm glad we're on the same page.
Instead, let's call this a new point of view. A bacon-scented, egg-flavored philosophy of life. That, while bacon makes everything better, dippy eggs make bacon better!
One year ago: Ultimate chicken enchiladas
Two years ago: Single serve chocolate chip cookie dough
Three years ago: Green monster smoothie
Open-faced Bacon, Egg, Lettuce and Tomato (BELT) Sandwich
-makes 1 sandwich
A few tips: In order to get a gorgeous photogenic dippy (sunny side up) egg, use a spoon to ladle hot oil/bacon drippings over top of egg and yolk. The hot oil will slowly cook the top without the need for flipping.
2 slices bacon, cut in half
Iceberg or other green leaf lettuce
1 tomato, thickly sliced
In a large nonstick skillet, cook bacon over medium heat until crispy. Remove slices to a paper towel-lined plate; retain bacon grease. Crack egg and add to hot bacon renderings and cook until white is opaque and yolk is no longer runny. While egg is cooking, toast one slice of bread and plate it. Top with lettuce, followed by bacon, two tomato slices, and cooked egg. Finish with freshly ground black pepper and enjoy!