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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  1. I'm stuck inside today, catching up with the laundry so that I can play in the dirt tomorrow. Hubby will be home to help, as some of the work will be heavy. So...what ta do...what to do...I've already washed winders and I wanna see Ms. Mother Nature real good...teehee!

    Love this type of sandwich and if I didn't already have chicken salad made up that is what I would have for lunch ;D

  2. OHHHHH...and I meant to say I love petunia's (toonies is what I call them) call it OCD like my husband does, but I find it therapeutic to pinch the little spent flowers off...bwahahahahaha!

  3. LOL, that's what Hubs are good for! I'm always borrowin' by Hubby's muscles for somethin'! I love toonies too, but I'm not so good with the pinchin' on 'em. I went by my MIL's and she was planting petunias and impatiens so she got me started. I need some more impatiens for the side bed though.

  4. Mmm, that sounds so tasty Mary! I've been craving a good hearty sandwich, and this looks like it will hit the spot!

    and I just made a double batch of your meatballs, we love them! Mind if I blog about them? (and send all traffic to you for the recipe of course!)

  5. I love blts and fried egg sandwiches. Cant wait to put them together and make this. My husband will love this

  6. Today was the first really nice day we've had since the fall. Nice and warm, I almost forgot what it was like! Nobody's planting here yet, still afraid of the cold nights. We had blts for dinner lastnight!!Well more like club sandwiches with ham and cheese and bacon and lettuce , tomato everything!! Yours sounds good with the egg!!

  7. That sandwich does look yummy. I've never put a fried egg on my BLT (never thought to do it!). But I will try it soon, maybe tomorrow morning after I take Riley to the vet for a skin infection that won't clear up I'll stop at the store and get some bacon. Thanks for looking at my raised garden bed. I'm looking forward to getting my plants in the ground!

  8. Mmmmm Bunny... bet that was good too!

    Shaylynn, this became a favor of mine when I worked at a law firm downtown. I never seemed to have the time to eat a proper breakfast before hitting the road, but there was a drugstore a couple of doors down that had a soda fountain cafe (anybody remember those???) that served a great full course breakfast, but this sandwich was an easy grab that I could go run, pick up and eat at my desk. I love it!!

  9. BLT’s are one of my all time favorites. My wife was not that big of a fan of them until I started making them in a similar fashion to your recipe. I can’t resist playing with my food however; maybe a bit too much at times. I start off with sourdough bread topped with mayo then thinly sliced pepper jack cheese, then thinly sliced tomatoes (seasoned w/salt & pepper), then the crispy bacon, then a fried egg (with a runny yoke and seasoned w/salt & pepper). Top it with lettuce and then the bread. I brush the outsides of the bread with mayo. Now here’s the tricky part. With the sandwich assembled, I use a thin paring knife to prick the yoke, right through the bread and lettuce. I then put the sandwiches in a very hot (450 deg.) Panini press for about 1-2 minutes. The yoke runs throughout the sandwich and somewhat solidifies. It should still be a little loose but not really runny. It sounds like a lot of work, but it’s well worth the effort.

  10. Mary, I know I’ve made a comment on this before, but for whatever reason, seeing it again evoked childhood memories. I don’t care who says what, but that’s what I love about your recipes and commentaries.
    Attending Our Lady of Fatima RC Church and School in NYC, we attended Mass every Friday before school started. Mom would pack me off with a simple fried egg sandwich. Which was 1 fried egg between 2 slices of Wonder Bread; no bacon, no flavor, no nothing, just S&P, and wrapped in tin foil. Sometimes I still make it to this day( especially since oral surgery 2 weeks ago). I started making my own sandwiches in the late 50’s. Mom caught me using bacon grease once... just once. Need I say more? And as I tell people, Nana started teaching me how to cook in 1955 on a 1939 Chambers stove. Irish fare is excruciatingly bland. I learned about flavors and how to season from my Italian friends. In 1960, I made my own sandwiches for Fridays. I started off with a 5” chunk from an Italian loaf. The night before I’d make a tight marinara sauce and a bruschetta. In the morning I’d make Italian frying peppers (Cubanelles), onion and garlic. I’d layer the sandwich with the marinara spread, then top that with a couple fried eggs, then the sautéed peppers, onions and garlic, and a couple of Pepperoncini pepper slices on top of that, then poke the eggs lightly (or not), then wrap it up in tin foil and put it on the manifold of the old ’37 Chevy, to keep warm until after Mass. That was my answer to bland, and everyone loved it except my mom and my sister. They had to have everything floating in 12 lbs. of butter.
    God bless.

    1. Chris, I always love reading your stories. Thank you for taking the time to share them with me and the readers!


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