One of my husbands favorite sandwiches is a BLT. So when I came across a breakfast version, I knew I had to make it for him and I was so glad I did. The toasted English muffin, the crispy bacon, the roasted tomato, the peppery arugula and a runny egg; absolutely delicious!
Breakfast BLT
Ingredients:
- 4 Roma tomatoes, cut in half lengthwise
- 1 tablespoon olive oil
- 1 teaspoon thyme leaves
- 1/2 teaspoon black pepper
- 4 slices turkey bacon
- 4 eggs
- 4 English muffins, split and toasted
- 1 cup arugula leaves
- miracle whip
Directions:
- Preheat oven to 400º F.
- Arrange the tomatoes, cut side up, on a rimmed baking sheet.
- Drizzle with olive oil and sprinkle with thyme and black pepper.
- Roast for 25-30 minutes or until the tomatoes are very tender and shrunken. Remove from pan and set aside.
- In a skillet, over medium high heat cook bacon until crispy on both sides. Transfer to a paper towel lined plate.
- Reduce heat to medium and add in any additional olive oil to the bacon fat to equal 2 tablespoons combined.
- Crack the eggs into the pan, doing it in batches depending on the size of your pan, and cook for 2-5 minutes depending on how runny you want the eggs. Remove the eggs.
- To assemble the sandwiches place the bottom of each English muffins on 4 individual plates.
- Top each English muffin with arugula, bacon, roasted tomato and fried egg.
- Spread miracle whip on top half of English muffin and place on top of sandwiches.
Serves: 4
Calories: 336
Total Fat: 14.9g
Saturated: 3.1g
Polyunsaturated: 2.4g
Monounsaturated: 3.6g
Trans: 0g
Cholesterol: 203.8mg
Sodium: 716mg
Potassium: 225.4mg
Total Carbs: 35.8g
Dietary Fiber: 5.6g
Sugars: 12.2g
Protein: 15g
Vitamin A: 38.5%
Vitamin C: 45.3%
Calcium: 22.4%
Iron: 15.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Tasty Kitchen.
