B.E.L.T (Bacon, Egg, Lettuce and Tomato)

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 4 slices beefsteak or heirloom tomatoes
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 4 leaves fresh basil
  • 2 eggs
  • 1 tablespoon finely sliced chives
  • 1/4 cup mayonnaise
  • 2 slices boule or country bread (3/8 inch thick), toasted
  • 6 slices crispy cooked smoked bacon
  • 4 leaves gem lettuce
Directions
Watch how to make this recipe.
  • Preheat the oven to 300 degrees F.

  • Season the tomato slices on a baking sheet with 1 teaspoon of the olive oil and some salt and pepper. Place a basil leaf on top of each slice and bake until the tomatoes are wilted, about 10 minutes.

  • Heat a large nonstick pan, add the remaining 1 teaspoon olive oil and place 2 ring molds in the pan. Crack the eggs into the molds, reduce the heat to low and cover. Cook over low heat until the whites have cooked through, about 4 minutes. Season with salt and pepper and top with chives.

  • Spread the mayonnaise on each slice of toast. Divide the bacon, lettuce and tomato between the bread slices. Place an egg on top of each sandwich and serve.


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    This recipe is featured in:

    The Kitchen