Fried Egg BLT Sandwich
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 egg yolk, room temperature
  • 2 teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 small garlic cloves, finely chopped
  • 2 teaspoon fresh lime juice
  • 1/2 cup olive oil
  • 6 thick-cut bacon slices
  • 2 eggs
  • 1 large tomato, thinly slices
  • 4 large red leaf lettuce leaves, rinsed
  • 4 thick slices ciabatta
Directions
  1. Add the first six ingredients to a small mixing bowl, whisk to combine. Then, while whisking vigorously, gradually add the oil to the bowl in a steady stream and continue whisking until the consistency is creamy and fully incorporated. Enjoy immediately or refridgerate for up to one week.
  2. Add the bacon slices to a large, cold skillet and place over medium-high heat; let the bacon cook for 4 minutes on each side, or until crispy, then transfer to a paper towel-lined plate to drain.
  3. Discard half of the bacon fat from the skillet and reserve the rest, then return the pan to medium-high heat. Crack the eggs onto the pan and let them cook until the whites start to set and the edges begin to brown, flip the eggs using a wide spatula; making sure to get beneath the yolk before flipping so they don't break. Cook the eggs for one more minute, so the yolks are still a bit runny.
  4. To assemble the sandwiches, spread all 4 pieces of bread with the mayonnaise then layer each bottom half with tomato, lettuce, an egg, and 3 slices of bacon, then add the tops. Serve immediately.