Friday, April 17, 2009

Fried Egg BLT BELT Sandwich

Take your classic BLT sandwich, add a fried egg and you've got some kinda good goin' on there! Great for breakfast, lunch or dinner anytime.

Fried Egg BLT Sandwich

I woke up at the crack of dawn due to a stopped up allergy head and a husband who was havin' a snore fest {again}. 4:30 a.m. is just too early for a human being I'm tellin' ya!! Anyway, for breakfast I made me one of those sandwiches up there and knew that, even though it isn't really a recipe per se, well, it was so dang good I just had to share! Some of you call this a BELT sandwich, but whatever you call it, it's certainly a favorite of mine. Great with or without cheese.

Recipe: Fried Egg BLT Sandwich

©From the Kitchen of Deep South Dish
Prep/Cook time: 15 min | Yield: 1 serving

  • 2 slices of bread, white or wheat
  • 2-3 slices of bacon, cooked crisp
  • 1 egg, fried
  • Mayonnaise
  • 1 slice of American cheese
  • 1-2 slices of tomato
  • Lettuce

Toast the bread. Fry the bacon until crisp, remove and set aside. Fry the egg in the bacon fat, breaking up the yolk so that it cooks through, unless you want the yolk to be runny. Flip and cook the egg on the other side.

Spread mayonnaise on both slices of toast. Add the cheese to one piece of toast, top that with the hot egg so that the cheese will begin to melt. Top with bacon, then tomato, then lettuce. Top with other slice of toast, slice in half. Devour. Serves one.

Traditional BLT: Simply omit the egg.

Egg in a Hole BELT: Prepare bacon. Use a biscuit cutter to cut the centers out of each slice of bread. Cook bread in a hot skillet with bacon drippings and butter. Break one egg into the center hole and cook as desired. Once toasted, turn to cook the other side. Prepare sandwich as above omitting egg in sandwich, if desired. May use one solid toasted bread on the bottom of sandwich with the egg in a hole toast as top slice.

Variation: Omit mayonnaise and mash 1/2 an avocado with juice from half a lemon and a pinch of dried red pepper flakes. Spread on sandwich. Add hot sauce or Cajun seasoning to the mayonnaise for a nice kick.


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©Deep South Dish
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Posted by on April 17, 2009
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