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 obsessed.
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 — who’s website is no longer available) recipe for breakfast BLT’s. I was like, “oh heck yes!”. Thesebreakfast 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.
To Make These Breakfast BLT’s You Will Need:
- roma tomatoes
- olive oil
- fresh thyme
- kosher salt
- freshly ground black pepper
- reserved bacon fat
- English muffins
- baby arugula
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!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
- 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
- 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.
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Oh my gosh! YES!
This ones a keeper!!! Love that egg and those roasted tomatoes!
I never thought to roast the tomatoes,,, awesome
I want one stat too!
You are speaking my breakfast language!
I am a total BLT fuh-reakah as well. Can’t. Wait. To. Try. This. Recipe.
Meagan it’s so ridiculously easy… but so amazing. Ps. I’m so glad I’m not alone!
This is why we are friends!! We can be super BLT fuh-reaks together! Love this!
I KNEW IT! High-five girlfriend! Xo
Oh my word. Roasted tomato and Egg on a BLT?! Loving this!!
Gimme, gimme, gimme! Now I’ll be craving BLT’s. Thank you for that. 😉
That is one stunning breakfast sandwich, just gorgeous!
Oh yes! This is definitely a breakfast of champions!
I just had a BLT about a week ago and thought, “Gee, this would be great with a poached egg on it!” I might have to make this for the wife tomorrow.
Yeah, I like the BLT’s for breakfast. Especially, I like to eat the toasted English muffin and fried egg with liquid egg yolk. Thanks for this delicious post.
Gosh, having roast tomatoes and eggs on BLT for breakfast is kind of luxury for me. I just don’t have the time to prepare much in the morning. I only have to time to eat oatmeal.