Breakfast BLT made with center cut bacon, lettuce, tomato and egg on whole wheat bread.
Add a fried egg or hard boiled egg to a classic BLT sandwich and you have the perfect breakfast sandwich (or have it for lunch). If sandwiches are not your thing, you can browse through all my breakfast recipes here.
I love BLTs, they remind me of my mom’s luncheonette she owned when I was a teenager. Back then, I can’t tell you how many bacon, lettuce and tomato sandwiches I ate. But I never tried one with an egg, until I saw my friend John Ondo post one on his Facebook wall – mind blown!
If you like your egg runny, fry it up! If you like a firm yolk, cover the skillet and keep it on low until the yolk sets. Hard boiled eggs, sliced up think would also make a great alternative.
Variations
- Swap the bacon for turkey bacon
- Add slices of avocado to the sandwich
- Make it gluten-free with gluten-free bread
More Breakfast Sandwiches
- Bacon Egg and Avocado Breakfast Sandwich
- Egg Tomato and Scallion Sandwich
- Egg and Tomato Breakfast Melts
- Avocado Toast with Egg
- Breakfast Pizza
BLT Egg Sandwich
Ingredients
- 3 slices center cut bacon, such as oscar mayer
- 1 large egg
- 2 slices light whole wheat bread, such as Arnold light (or gluten-free bread)
- 2 to 3 iceberg lettuce leaves
- 2 thin slices beefsteak tomatoes
- 1 tablespoon light mayo
Instructions
- Heat a medium nonstick skillet over medium heat. Add the bacon and cook, 5 to 6 minutes, turning halfway until crisp. When cooked, set aside on a paper towel and wipe some of the fat, leaving a little to cook the egg. Crack the egg, cover and cook until the yolk is set.
- Meanwhile, toast the bread. Assemble the sandwich by putting the mayo on the bottom, then the egg, then the lettuce, bacon and tomatoes. Cut in half and eat right away.
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Photo credit: Jess of Plays Well with Butter
