Breakfast BLTs

These Breakfast BLTs are a fun twist on the beloved sandwich. A toasted English muffin topped with peppery arugula, candied bacon, oven-roasted tomatoes and finished off with a fried egg and snipped chives.

In summertime, we make BLTs all.the.time.

Open face, with turkey lunch meat or grilled chicken breast, or sandwiched between toasted sourdough bread. I always like to add a little mayo or mashed avocado, crisp lettuce, garden tomatoes, thinly sliced onion, sharp cheddar and of course pickles. And of course bacon. It’s basically an art form at this point.

With that said, I’ve extended our love for BLTs to include breakfast.

Toasted English muffin is slathered with mayo (or in my case chipotle mayo) and topped with arugula, espresso candied bacon, roasted tomatoes with a fried egg on top. It doesn’t get much better than this!

To Make These Breakfast BLT’s You Will Need:

• roma tomatoes – Roma tomatoes are flavorful, have fewer seeds and tend to be less acidic.
• olive oil – Adds moisture and rich flavor while roasting.
• fresh thyme – Or substitute with dried.
• kosher salt – Helps enhance the flavor of the tomatoes.
• freshly ground black pepper – Adds some subtle bite and flavor.
• eggs – Fried or poached eggs work well for this recipe.
• english muffins – I’ve been testing homemade English muffin recipes and have yet to find one that has the nooks and crannies I desire.
• mayo – Use regular or chipotle is also delicious!
• baby arugula – Lends delicious peppery flavor.
• bacon – I like to use this espresso candied bacon, but regular thick-cut bacon works too! I have this already made and ready to go before starting the tomatoes.

Preheat your oven to 400°F (or 200°C).

Line a rimmed baking sheet with parchment paper. Cut 4 Roma tomatoes in half and place, cut side facing up, on the pan.

The oven-roasted tomatoes are surprisingly the show stopper of this hearty rustic breakfast. Simply drizzle the tomato halves with olive oil, season with kosher salt and pepper and strip the leaves from a few fresh thyme sprigs and sprinkle over top.

Place the pan on the middle rack of your preheated oven to roast for 30 minutes. The smell alone makes me want to eat them off the pan. So, so good.

Toast your English muffins, smear each half with chipotle mayo (or mayo of your choice) and top with some baby arugula.

Top with a few slices of bacon and 2 roasted tomato halves.

Lastly fry up some eggs in a skillet with a little butter and season with salt and pepper.

And place it on top.

Lastly, I add a little snipped chives because I have them growing in my garden this time of year.

Grab a fork and knife and pop the yolk before devouring.

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Enjoy! And if you give this Breakfast BLTs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on September 11, 2013 and has been updated with clear and concise instructions, new photography and helpful information.