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Open-Face Breakfast BLAT with Spicy Mayo l SimplyScratch.com

Open-Faced Breakfast BLAT with Spicy Mayo

Print Recipe
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.
Course Breakfast & Brunch
Cuisine American
Keyword avocado, bacon, BLAT, BLT, breakfast, brunch, egg, Tomato
Prep Time 15 mins
Cook Time 40 mins
Additional Time 5 mins
Total Time 1 hr
Servings 4 servings
Calories 564
Author Laurie McNamara

Ingredients

FOR THE SPICY MAYO:

  • 1/4 cup mayonnaise homemade or store-bought
  • 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
  • 2 teaspoons olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste
  • thyme leaves chopped
  • rosemary leaves chopped

FOR THE SANDWICHES:

  • 2 sourdough English muffins split and toasted
  • 2 cups arugula and spinach blend
  • 1 small avocado sliced or mashed
  • 6 strips thick-cut peppered bacon cut in half (I'm using pepper crusted bacon)
  • 4 eggs fried or poached
  • 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.

Nutrition

Serving: 1g | Calories: 564kcal | Carbohydrates: 22g | Protein: 16g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 702mg | Potassium: 572mg | Fiber: 5g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 2mg