It's hard to imagine a way to improve on the simplistic perfection of a bacon, lettuce, and tomato sandwich. But for those non-traditionalists willing to branch out a bit, adding a fried egg elevates this sandwich to a whole new level. And when you think about it, eggs are an even better example of simplistic perfection than a BLT — just fry one up and this single ingredient will add extra levels of flavor, texture, and body to the dish. The addition of homemade garlic mayo doesn't hurt either.
For the garlic mayonnaise
- 1 egg yolk, room temperature
- 2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 small garlic cloves, finely chopped
- 2 teaspoon fresh lime juice
- 1/2 cup olive oil
For the sandwich
- 6 thick-cut bacon slices
- 2 eggs
- 1 large tomato, thinly sliced
- 4 large red leaf lettuce leaves, rinsed
- 4 thick slices of ciabatta
Step 1: Mayonnaise
- Add the first six ingredients to a small mixing bowl, whisk to combine.
- Then, while whisking vigorously, gradually add the oil to the bowl in a steady stream and continue whisking until the consistency is creamy and fully incorporated. Enjoy immediately or refrigerate for up to one week.
For the sandwich: Step 1
- Add the bacon slices to a large, cold skillet and place over medium-high heat; let the bacon cook for 4 minutes on each side, or until crispy, then transfer to a paper towel-lined plate to drain.
- Discard half of the bacon fat from the skillet and reserve the rest, then return the pan to medium-high heat.
- Crack the eggs onto the pan and let them cook until the whites start to set and the edges begin to brown, flip the eggs using a wide spatula; making sure to get beneath the yolk before flipping so they don't break.
- Cook the eggs for one more minute, so the yolks are still a bit runny.
- To assemble the sandwiches, spread all 4 pieces of bread with the mayonnaise then layer each bottom half with tomato, lettuce, an egg, and 3 slices of bacon, then add the tops. Serve immediately.