With my computer on my lap and cup of coffee in hand, I’m well on my way to enjoying a lazy Sunday afternoon. All that’s missing now is some food in my belly and I’d be set. This bacon, egg, and tomato sandwich would sure do the trick. (Anyone want to bring one to me?) It’s essentially a B.L.T. sandwich—hold the “L” (I didn’t have any lettuce in my refrigerator at the time) and add an “E” (egg). This B.E.T. is the breakfast sandwich we all wish would magically arrive on our kitchen tables every morning (or any time of the day for that matter). Feel free to add all the extras you want to make this breakfast sandwich recipe your own.
Ingredients:- 2 strips of bacon, cut in half (plus more for snacking)
- 2 slices of bread
- 1 egg
- 1 ripe tomato, sliced and seasoned with salt and pepper
- extra toppings, as desired (i.e. lettuce, cheese, avocado, mayo, hot sauce, more bacon, etc.)
Procedure:
- Cook bacon by starting in a cold skillet over medium heat until crisp. Save the rendered bacon fat.
- Toast bread. (We don’t have space for a traditional toaster, so I’ve been going old school by placing it in a 375˚F oven for a couple of minutes.)
- Fry up your egg in the rendered bacon fat. (I like it over easy.) Season with salt and pepper.
- Assemble your breakfast sandwich to your liking and start your day off right.
What’s your favorite breakfast sandwich?
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