It is brunch time again, folks! Today I am sharing with you a simple and easy breakfast/brunch dish that is perfect for you and your guests! The breakfast BLT aka the BELT (Bacon, Egg, Lettuce & Tomato) sandwich will quickly become a favorite, especially once you’ve tried it. I used sourdough bread because after toasting it, it holds up really well. But if you don’t have it (or like it), ciabatta bread works just as well. I also made a delicious basil garlic aioli – It sounds super fancy, but it’s so easy and it takes this sandwich to levels other sandwiches can only dream of reaching. The recipe serving is for one sandwich, but that can easily be multiplied to satisfy any appetite.

Let’s get started! First things first lets take a look at our ingredients:
 

Ingredients

It’s really simple and uses basic things that you most likely already have at home!

Basil Garlic Aioli
So let’s make that fancy spread 🙂 Combine the mayo, basil, and garlic in a bowl and mix thoroughly. Add salt and fresh cracked pepper to taste.

See, that wasn’t hard at all! And the best part is that it taste amazing! Set aside and let the flavors marry while you get everything else ready.

Cooking Time
First, melt 2 tbsp. of butter in a large pan and toast both sides of the sourdough bread for a few minutes. Once golden brown, set aside. Next, take 2 slices of bacon and cut them in half. Cook until you reach desired doneness. Let the bacon rest on a plate lined with paper towel to absorb any excess oil. Doing so will keep your bacon nice and crispy! Finally, add a tbsp. of olive oil to a skillet and cook your eggs however you desire.
I love the look of a sunny side egg with a runny yolk… you just can’t beat that! An over-medium egg also works just fine, or you can also choose to use egg whites or scrambled eggs. You can customize each sandwich to everyone’s liking, so the possibilities are endless!

Time to Assemble
Spread the basil garlic aioli on one side of each of the toasted sourdough bread. Add the mixed greens first, then a couple of sliced tomatoes, bacon, and a fried egg.

You can also enjoy this sandwich open faced – either way, it’s amazing! This is almost too pretty to eat… lol, jk.

Thanks for stopping by! Drop a comment, let me know what you think. If you try a recipe, share your experience! I’d love to hear from you all!

Until the next recipe, Cook like a king!

Print Recipe

Breakfast BLT

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Servings: 1

Author: kingcooks

Ingredients

• 2 slices sourdough bread
• ½ cup mixed greens arugula, spinach and red leaf lettuce
• 2 slices of tomato
• 2 large eggs
• 2 strips uncured bacon cut in half
• Butter for cooking
• Olive oil for cooking

For the Basil Garlic Aioli

• 1/2 cup olive oil mayo
• 1 tbsp freshly chopped basil
• 1 tsp finely chopped garlic
• Salt and freshly cracked pepper to taste

Instructions

To make the Basil Garlic Aioli

• Combine mayo, basil, and chopped garlic to a bowl and mix thoroughly. Add salt and fresh cracked pepper to taste. Set aside and allow the flavors to incorporate.
• - Melt 2 tbsp. of butter in a large pan over medium heat. Toast the sliced sourdough bread for a few minutes on each side, until golden brown. Set aside.
• - Cut a couple of strips of bacon in half and cook until desired doneness. (Tip: Set aside on a paper towel to drain some of the oil away to make the bacon extra crispy)
• - In a skillet over medium heat, add 1 tbsp. of olive oil and cook eggs until desired doneness - If you want a runny yolk, sunny side up or over medium works best!

To assemble your Egg BLT

• - Spread the basil garlic aioli on one side of each of the toasted sourdough bread.
• - Add mixed greens, tomato slices, and bacon to bottom slice.
• - Top with a sunny-side up eggs.
• Enjoy!

Notes

You can enjoy it as a sandwich or open faced, it's delicious either way!

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