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.

Breakfast BLT's l SimplyScratch.com

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.

Breakfast BLT's l SimplyScratch.com

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.

Breakfast BLT's l SimplyScratch.com

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.

Breakfast BLT's l SimplyScratch.com

Whether it’s for breakfast, lunch or brinner. PLEASE make these Breakfast BLT’s! 

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.

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Yield: 4 servings

Breakfast BLT's

Breakfast BLT’s is a toasted English muffin topped with peppery arugula, oven-roasted tomato and finished off with a fried egg on top!

Ingredients

  • 4 roma tomatoes, halved lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon chopped thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 slices thick-cut applewood bacon
  • 2 tablespoons bacon drippings, reserved
  • 4 large eggs
  • 2 whole English muffins, split and toasted
  • 1 cup baby arugula

Instructions 

  • Preheat your oven to 400°.
  • Arrange the tomatoes, cut side facing up, onto a rimmed metal baking sheet. Drizzle with oil and season with thyme, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
  • Roast for 25 minutes or until the tomatoes are tender and have shrunken in size. Remove the pan from the oven and set aside.
  • Meanwhile, add bacon to a skillet and heat over medium. Cook, turning every so often, until crispy. Reserve 2 tablespoons of the bacon grease.
  • Heat the reserved bacon drippings in a 10-inch skillet over medium heat. Work in batches, crack and fry 2 eggs at a time. Season with salt and pepper.
  • Top each toasted English muffing with arugula, bacon, tomatoes and a fried egg.
Serving: 1sandwich, Calories: 255kcal, Carbohydrates: 4g, Protein: 11g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 208mg, Sodium: 878mg, Potassium: 307mg, Fiber: 1g, Sugar: 2g, Vitamin A: 942IU, Vitamin C: 10mg, Calcium: 48mg, Iron: 1mg