We have entered into one of my favorite times of summer when there is both fresh sweetcorn and fresh garden tomatoes at the same time. I’ve been waiting months now for a juicy ripe red tomato, and I am pleased to announce that day is here! Yes!
I am curious to know what is the first thing one does with that red tomato they find? a)Eat it before anyone else finds it? b) Save it for a delicious fresh salad? c)Wait for more and make salsa? Or d) use for BLTs at lunchtime? I’m guessing you can determine which choice I chose.
Years ago, when my husband and I were young and often made many of our meals together, he introduced me to BLTs with a fried egg. I thought they were divine and assuredly made the sandwich more filling. When I have the time, I go for the BLT with a fried egg. If you haven’t yet, definitely try it!
Enjoy with sides like fresh sweet corn, tomatoes and cottage cheese, sweet and refreshing watermelon. I’m just loving all the fresh produce Iowa has to offer right now 🙂
BLT with Fried Egg
Ingredients
- 2 slices of bread of English muffin bread
- 1 fresh tomato
- iceberg lettuce
- 3-4 slices of bacon cooked
- 1 fried egg
- 1 T. mayonnaise
- salt and pepper to taste
Instructions
- Cook bacon by baking in oven for about 20 minutes on 375 degrees (turning halfway) in slotted baking sheet lined with aluminum foil. Or microwave for about 6 minutes or until cooked through.
- Toast bread in toaster.
- Slice tomato.
- Wash and rinse lettuce. Use 2-3 leaves and let dry on paper towel.
- Using a frying pan, crack egg and heat until cooked through and edges are no longer transparent - over easy or over medium (depending on preference).
- Layer sandwich: spread mayonnaise on one slice of bread, then lettuce, tomato (sprinkle with salt and pepper), bacon, and fried egg.
