A great summer breakfast or brunch, this breakfast sandwich will start your day off right.
This summer has been one of the best tomato seasons that we can remember. With a bucket or two of tomatoes sitting on our kitchen counter needing to be eaten, we have found ourselves finding lots of new ways to enjoy tomatoes, (our Tomato Water Bloody Mary). But, sometimes you just want to return to something that is classic, like this bacon and egg sandwich.
We had gotten up early to head down to the farmer’s market and had skipped breakfast, so by the time we got back home we were famished. With it being brunch time it only made sense to mash two classic sandwiches into one fantastic breakfast.
Combining the fried egg sandwich and the BLT, this breakfast sandwich takes the best of both sandwiches! It melds them into what might be the perfect summer breakfast sandwich! Runny silky egg yolks and the juicy tangy tomato combine with the sweet onions and salty bacon to make a sandwich full of layers. Topping it off with a bit of fresh picked basil gave a splash of herbal freshness and really finished the sandwich.
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- salt and pepper to taste
- 2 slices bread
- 2 eggs
- 1 sprig fresh basil
- 1 large tomato
- 2-3 slices of thick cut slab bacon
Slice the onion into thin slices.
Fry bacon in a frying pan until crisp, remove and set aside.
Reserve 2 tsp of the bacon fat.
Add onions to the pan and 1 tsp of the reserved bacon fat, salt, pepper and a bit of garlic and saute until the onions are translucent and sweet.
Remove the caramelized onions and add the remaining bacon fast to the pan.
Fry the eggs sunny side up and put the toast into the toaster.
Butter the toast
Assemble the sandwich by layering the caramelized onions, tomato slices, bacon strips and top with the eggs.
Garnish with fresh basil strips and a sprig of basil.
Amount Per Serving: Calories: 558 Total Fat: 37.2g Saturated Fat: 15.4g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 400mg Carbohydrates: 27.7g Fiber: 5g Sugar: 10.9g Protein: 29.5g
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