Open-Faced Breakfast BLAT with Spicy Mayo

Grab your knife and fork for this Open-faced Breakfast BLAT! Sourdough English muffins slathered with a spicy mayo and topped with a blend of arugula and baby spinach. Layers of avocado, oven-roasted herbed tomatoes, peppered bacon is crowned with a perfectly cooked fried egg. Serves 4 in about 1 hour.

Course Breakfast & Brunch

Cuisine American

Keyword avocado, bacon, BLAT, BLT, breakfast, brunch, egg, Tomato

Prep Time 15

Cook Time 40

Additional Time 5

Total Time 1

Servings servings

Calories 564

Author Laurie McNamara

Ingredients

FOR THE SPICY MAYO:

1/4 cup mayonnaise homemade or store-bought
2 teaspoons sriracha more or less to taste
1 teaspoon honey
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

FOR THE OVEN ROASTED TOMATOES:

2 roma tomatoes sliced in half horizontally
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste
thyme leaves chopped
rosemary leaves chopped

FOR THE SANDWICHES:

2 sourdough English muffins split and toasted
2 cups arugula and spinach blend
1 small avocado sliced or mashed
6 slices thick-cut peppered bacon cut in half (I'm using pepper crusted bacon)
4 eggs fried or poached
parsley for garnish
red pepper flakes for garnish

US Customary - Metric

Instructions

FOR THE SPICY MAYO:

Combine the mayo, sriracha, honey, onion and garlic powder and black pepper. Cover and refrigerate until ready to use.

FOR THE OVEN ROASTED TOMATOES:

Preheat your oven to 375℉ (or 190℃) and place the halved tomatoes onto a rimmed metal baking sheet.
Drizzle with olive oil and season with kosher salt, black pepper, fresh thyme leaves and minced fresh rosemary.
Roast for 40 to 45 minutes, rotating the pan half way through roasting.

FOR THE BREAKFAST BLAT:

While the tomatoes roast in the oven, start cooking the bacon. Once crispy transfer the cooked bacon to a paper towel lined plate to drain.
Toast up 2 English muffins and spread the spicy mayo on each slice. Top each slice with (loosely) 1/4 to 1/2 cup of the spinach/arugula blend, sliced avocado, a roasted tomato, three half-slices of peppered bacon and a fried or poached egg.
Garnish with minced parsley and red pepper flakes.

Nutrition