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.
Nutrition
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