Breakfast BLT’s is a toasted English muffin topped with peppery arugula, oven-roasted tomato and finished off with a fried egg and chopped, fresh parsley.
It’s no secret.
I, Laurie, am a BLT fuh-reak.
We make BLT’s on the regular in our house. Open face, with turkey or sandwiched between toasted bread, a little mayo, crispy lettuce, garden tomatoes, a little onion, white cheddar and of course. And always thick cut slices of applewood slab bacon. So why in the heck didn’t I think of making BLT’s for breakfast?
Lucky for us, somebody did.
So I’m pretty sure you can imagine my excitement when I stumbled upon Riley’s (My Daily Morsel — which is no longer available) recipe for breakfast BLT’s. I was like, “oh heck yes!”.
Her breakfast BLT’s don’t call for crazy ingredients and are simply… a toasted English muffin topped with peppery arugula, oven-roasted tomato <—this is where it’s all at! Then finished off with a fried egg and chopped, fresh parsley.
The oven-roasted tomatoes are surprisingly the show stopper of this hearty rustic breakfast. Simply drizzle Roma tomato halves with olive oil, salt and pepper and a few fresh thyme leaves before pushing them into the oven to roast. The smell alone makes me want to eat them plain. So, so good.
Whether it’s for breakfast, lunch or brinner. PLEASE make these Breakfast BLT’s! Stop by the Tasty Kitchen Blog and watch the deliciousness unfold and of course to nab the recipe. The weekend couldn’t come any faster… I need me one of these babies STAT.
Enjoy! And if you give these Breakfast BLT’s recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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