Is there a better sandwich than a good ol’ BLT? Is there a better breakfast than a BLT with egg? I think not. And this is how we do it.
- Heat up a cast iron pan. If you don’t have a cast iron pan, put this off until you have one.
- When warm lay out some thick cut, meaty bacon (look at the packages and find the one with least amount of fat).
- Cook bacon to your liking – I like to pull them off a bit early so they don’t get too crispy or crunchy.
- Drain bacon fat, but don’t rinse your pan – we will use the left over drippings to cook the eggs in.
- Lower the heat to your pan to a medium low and crack an egg onto it. You don’t want to cook eggs at a too high of heat – you actually want them at a nice medium rare. You can add a bit of butter (real) for flavor and to help from sticking.
- After about a minute, flip the egg and let cook for a few more seconds - only to quickly “brown” the other side.
- Remove egg from pan. For best results, and most flavorful, you want the yolk runny.
- Slice a tomato, medium thick, and sweat (pour salt on them).
- Select cold and crispy romaine hearts – the hearts are crispier.
- Toast two pieces of bread.
- Coat each piece of bread with mayo and generously crack fresh pepper and sea salt directly on the mayo.
- On the top piece of toast, place the bacon onto the mayo, then stack the tomato and lettuce – in that order.
- Place the egg on the bottom piece of toast and fold together.
If you followed this precisely (pepper, salt, stacking, egg cooking) – you will have the perfect egg BLT breakfast sandwich.
Stay hungry Houston, and keep this one simple. Don’t add other seasonings, for this one is good as is.
-Adam
