Breakfast BLT's

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.

Course Breakfast & Brunch

Cuisine American

Keyword BLT, eggs, open faced, sandwich

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 510

Author Laurie McNamara

Ingredients

FOR THE TOMATOES:

4 roma tomatoes halved lengthwise
olive oil
1 teaspoon thyme leaves
kosher salt
freshly ground black pepper

FOR THE BLTs.

2 whole English muffins split and toasted
4 tablespoons spicy mayo or mayo of your choice
1 cup baby arugula
8 slices espresso candied bacon or use regular thick-cut applewood bacon
4 large eggs fried or poached
snipped chives for serving (optional)

US Customary - Metric

Instructions

MAKE THE TOMATOES:

Preheat your oven to 400℉ (or 200℃).
Line a rimmed baking sheet with parchement.
Arrange the tomatoes, cut side facing up, onto a rimmed metal baking sheet. Drizzle with a little oil and season with thyme, salt and freshly ground black pepper.
Roast for 30 minutes on the middle rack of your preheated oven or until the tomatoes are tender and have shrunken in size. Remove the pan from the oven and set aside.

BUILD THE BLTs:

Toast your English muffins, spread each half with chipotle mayo (or mayo of your choice) and top with some baby arugula.
Top each half with 2 pieces of cooked bacon (cut in half to fit), 2 roasted tomato halves and top with a fried egg and some snipped chives.

Nutrition