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Breakfast BLT's

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Breakfast BLT’s is a toasted English muffin topped with peppery arugula, oven-roasted tomato and finished off with a fried egg on top!
Course Breakfast & Brunch
Cuisine American
Keyword BLT, eggs, open faced, sandwich
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4 servings
Calories 255
Author Laurie McNamara


  • 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.


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