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.
6stripsthick-cut peppered baconcut in half (I'm using pepper crusted bacon)
4eggsfried or poached
red pepper flakesfor garnish
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.