My sweetie loves BLTs and so does my mom. I’ve never really been a big fan, but I do understand their appeal, in theory. Very simple, good quality elements come together and elevate the whole sandwich.
How could I put my own spin on it though and make it more appealing to myself?
Then it hit me – no one eats BLTs for breakfast, but they should! I think there could be a niche for them there in my world. I am all about the savory breakfast after all!
I always cook my bacon in the oven these days on a foil lined sheet pan to make the cleanup easy. No more standing over a pan patiently turning bacon strips while the fumes coat my hair and then having to deal with the disposal of a shitload of grease. For my sandwich I chose pepper bacon and then picked some cute lil’ cherry tomatoes and basil from my yard. I chopped those guys up along with some white onion. Tossed all with olive oil, salt and pepper then roasted in a slow oven on a lined sheet pan til soft and squishy. Cooled them down and ran them through the food processor with some balsamic vinegar. I left it pretty chunky. Once the bacon was done, I fried up an egg, toasted an English muffin and spread some of the tomato onion mix on there. Then layered the egg, bacon and lettuce. My egg got a shot of Tabasco, but you don’t have to.
