A B.L.T. is a favorite dinner go-to of mine. I typically have the ingredients on hand, and they are quick to make. I love a traditional B.L.T., but they often leave me still feeling a bit hungry. Adding grilled chicken is a common update on the sandwich to make it a more filling, dinner-friendly sandwich, but this is my favorite B.L.T… A California B.E.L.T.: A traditional B.L.T. topped with fresh avocado and a fried egg. You know I love incorporating breakfast into every meal, so adding an egg instead of chicken is an obvious choice here… Most people have a strong preference on mayonnaise verses Miracle Whip. I’m partial to Miracle Whip so that’s what I used here, but if you’re a southern belle, mayonnaise is probably all you know, and that will work just as well.
The key to this recipe is cooking the egg just right. I break the yolk after I flip it to let the yolk just start to cook, pulling it out of the pan while it’s still slightly runny.
Makes one sandwich
1 Roma tomato, sliced
2 large leaves of lettuce
1/2 haas avocado, sliced
3 pieces thick sliced bacon
2 slices good multigrain bread
1-2 tablespoons Miracle Whip
Please bacon in a large skillet over medium-high heat. Cook bacon, turning frequently, until crisp. Remove bacon from pan and allow to cool on a bed of paper towels to absorb excess grease.
Warm a small, greased skillet over medium-low heat. Slowly crack the egg into the pan, careful not to break the yolk. (Ideally crack so the yolk falls into the center of the egg white.)
Toast the bread while the egg cooks.
Once the underside of the egg white has cooked through, flip the egg and gently pierce the yolk. Salt and pepper the egg. Cook for approximately one more minute.
Once the bread is finished toasting, spread the Miracle Whip on one of the slices. Top with lettuce, avocado, tomato, bacon, and finally, the egg.