Breakfast BLT Egg Sandwiches

• 4 brioche buns
• 8 slices thick-cut bacon
• 4 large eggs
• 2 medium tomatoes, sliced
• 2 cups fresh arugula
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter

Steps

1. 1 Toast the brioche buns until golden and set aside.
2. 2 Cook the bacon in a large skillet over medium heat until crispy, then drain on paper towels.
3. 3 In the same skillet, melt 1 tablespoon of butter over medium heat. Fry the eggs sunny-side-up until the whites are set but yolks are runny.
4. 4 Season the tomato slices with salt and pepper.
5. 5 Spread the remaining tablespoon of butter on the cut sides of the toasted buns.
6. 6 Assemble the sandwiches: bottom bun, a fried egg, 2 slices of bacon, tomato slices, and a handful of arugula. Top with the bun lid.
7. 7 Secure with a toothpick if needed and serve immediately.

Equipment

• skillet
• spatula
• tongs

Variations

• For a lighter option, use turkey bacon and whole wheat buns.
• Add avocado slices for a creamy twist.

Substitutions

• Use sourdough or ciabatta buns if brioche isn't available.
• Substitute regular bacon with smoked bacon for a deeper flavor.

Pairings

• Fresh orange juice
• Hot coffee

Nutrition

Tips

• For extra flavor, toast the buns in a skillet with a bit of butter for a crispy, buttery texture.
• substitution: Substitute arugula with spinach if you prefer a milder flavor.

Storage

Store in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet or toaster oven to preserve the egg texture.

Freezing: Not recommended to freeze due to the texture changes in the egg and bread.

Serving Suggestions

• Serve with a side of home fries or a fresh fruit salad for a complete breakfast.

FAQ