Grab your knife and fork for this Open-faced Breakfast BLAT! Sourdough English muffins slathered with a spicy mayo and topped with a blend of arugula and baby spinach. Layers of avocado, oven-roasted herbed tomatoes, peppered bacon is crowned with a perfectly cooked fried egg. Serves 4 in about 1 hour.

Need a way to bust out of a breakfast rut? You and me both. Well, look no further than what just may be the ULTIMATE breakfast sort-of-sandwich.

What we have hear is an open-faced breakfast BLAT and it’s ahhhmaaazing! I toasted up a couple sourdough English muffins and swiped a generous amount of spicy mayo, working it into those nooks and crannies. Then topped it with a blend of arugula and baby spinach. Then I topped that with sliced avocado, oven roasted tomatoes, crispy peppered bacon and a fried egg for the crowning glory!

Hungry yet?

Here’s what you’ll be needing to make 4 sandwiches: 2 English muffins (I used sourdough), 1 spicy mayo, about 2 cups or so arugula and spinach blend, 2 roma tomatoes, olive oil, s & p, fresh thyme and rosemary, 1 small avocado,6 slices of peppered bacon and 4 large eggs.

The spicy mayo isn’t “spicy” per say, but it’s yummy! It’s just 1/2 cup mayonnaise mixed with a teaspoon or so of both sriracha and honey with 1/2 teaspoon onion powder, 1/4 teaspoon garlic pepper and freshly ground black pepper. Make this first because then it can work its magic in the fridge while you prepare the rest.

Next, slice 2 Roma tomatoes in half lengthwise and place them onto a rimmed, metal baking sheet. Drizzle the tomato halves with a little bit of olive oil and season with a pinch of kosher salt and black pepper. Mince up a teaspoon or so (go on and eyeball it) of fresh rosemary and strip the leaves off of a couple sprigs of fresh thyme. Sprinkle those over top as well.

Slide the pan into your preheated 375° oven and roast for 40 to 45 minutes, rotating the pan halfway through.

Meanwhile cut 6 strips of thick-cut peppered bacon and cook until crispy, then transfer the cooked bacon to a paper towel lined plate to drain.

Toast the English muffins until lightly golden and spread with the spicy mayo. Top with the spinach arugula mix, avocado slices and roasted tomatoes and three half-strips of peppered bacon. All that is left to do is top this open-faced breakfast BLAT with either a fried egg or poached egg. Lastly, sprinkle with fresh parsley and a little red pepper flakes for some subtle heat.

I kept this open-faced for a few reasons. The first being that it makes me feel better when breakfast is lower in carbs. Secondly, there’s no way I can fit this in my mouth graciously. Nope. Thirdly, it gets a little messy with the roasted tomato, avocado and drippy yolk. This is best attacked with a fork and knife. But you do you and if you want to slap a lid on it and go for it, by all means don’t let me stop you. 😉

How To Get Ripe Avocados To LAST:

The trick to storing ripe avocados so they last is a no-brainer, it’s easy and effective and has saved me SO much money. First  buy hard to the touch, bright green avocados and allow them to ripen on the counter. Once they are black, soft to the touch (NOT squishy) pop them into the fridge. Because here is where they will last for quite a few days! You guys this has changed my life and I owe this trick to my sisters. No more wasted avocados!

Enjoy! And if you give this Open-Faced Breakfast BLAT 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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Yield: 4

Open-Faced Breakfast BLAT with Spicy Mayo

Grab your knife and fork for this Open-faced Breakfast BLAT! Sourdough English muffins slathered with a spicy mayo and topped with a blend of arugula and baby spinach. Layers of avocado, oven-roasted herbed tomatoes, peppered bacon is crowned with a perfectly cooked fried egg. Serves 4 in about 1 hour.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

• FOR THE SPICY MAYO:
• 1/2 cup mayonnaise (homemade or store-bought)
• 1 to 2 teaspoons sriracha, more or less to taste
• 1 teaspoon honey
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• FOR THE OVEN ROASTED TOMATOES:
• 2 Roma tomatoes, sliced in half horizontally
• olive oil
• kosher salt
• freshly ground black pepper
• fresh thyme leaves
• chopped fresh rosemary leaves
• FOR THE SANDWICHES:
• 2 sourdough English muffins, split and toasted
• 1 recipe for spicy mayo
• 1 to 2 cups arugula and spinach blend
• 1 small avocado, sliced or mashed
• 6 slices of thick-cut peppered bacon, cut in half (I'm using pepper crusted bacon)
• 4 eggs, fried or poached
• minced fresh parsley, for garnish
• red pepper flakes, for garnish

Instructions

FOR THE SPICY MAYO:

Combine the mayo, sriracha, honey, onion and garlic powder and black pepper. Cover and refrigerate until ready to use.

FOR THE OVEN ROASTED TOMATOES:

Preheat your oven to 375° and place the halved tomatoes onto a rimmed metal baking sheet. Drizzle with olive oil and season with kosher salt, black pepper, fresh thyme leaves and minced fresh rosemary. Roast for 40 to 45 minutes, rotating the pan half way through roasting.

FOR THE BREAKFAST BLAT:

While the tomatoes roast in the oven, start cooking the bacon. Once crispy transfer the cooked bacon to a paper towel lined plate to drain.

Toast up 2 English muffins and spread the spicy mayo on each slice. Top each slice with (loosely) 1/4 to 1/2 cup of the spinach/arugula blend, sliced avocado, a roasted tomato, three half-slices of peppered bacon and a fried or poached egg.

Garnish with minced parsley and red pepper flakes.