Several folks have posted great looking BLT’s lately including Lea Ann’s version using her first ripe tomato and Pam’s version which included avocado and since I also believe it may be the best sandwich around, I whipped one up for breakfast.
One of the things preventing me from having this treat more often is not wanting to cook bacon just for the sandwich. In an effort to minimize the mess associated with bacon cooking, we generally cook a whole pound, or more, at one time, store it in the fridge, then nuke it for a few seconds to crisp it up when needed. As it happens, Bev had cooked some the other day and I found it.
When I order an egg sandwich in a restaurant, it is nearly always beaten, but my mom just cracked the egg into the skillet, broke the yolk, and smeared it around with the eggshell edge, so I still do it that way. For this sandwich, I added some diced onion to the top side of the egg so it could cook a little after flipping. I flipped it and added a spoonful of homemade pimento cheese and put a lid on to soften it some so it could be spread around the egg.
In the meantime, I lightly toasted a couple slices of homemade bread, added mayo, warmed the bacon (Benton's smoked of course), sliced the tomato and washed the lettuce. When I build one of these, I always put the tomato in the middle so it doesn’t soak the bread and cause it to fall apart.
Here are the two components ready to assemble – bread, mayo, lettuce, bacon, tomato, egg with cheese toward the middle.
And the final sandwich – I generally don’t cut my sandwiches but thought it would be easier to eat this way – and it was.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Manicotti Ala Steph