The addition of avocado, a fried egg, and smoky mayonnaise add enough heft to an open-faced BLT sandwich to make it dinner-worthy fare. When an egg takes center stage in a meal, we like to use pasture-raised, organic eggs for the best flavor. (Yes, it's worth splurging on quality eggs.) If you want to serve the sandwiches while the eggs are still hot, the order of operation is key here: Have the sandwiches stacked and ready to go, then cook your eggs. Pair with a salad tossed with a mustardy vinaigrette and a crisp IPA.
1/4 cup canola mayonnaise
2 tablespoons water
1/4 teaspoon smoked paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 center-cut bacon slices
2 whole-wheat English muffins, split
1 ripe avocado, quartered
4 romaine lettuce leaves
4 thick tomato slices
4 large eggs
Added sugars 2g
Calcium 13% DV
Potassium 14% DV
How to Make It
Whisk together mayonnaise, 2 tablespoons water, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Set aside.
Cook bacon in a large nonstick skillet over medium, turning occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Increase heat to medium-high, and add English muffins, cut side down, to drippings in skillet. Cook until lightly toasted, about 1 minute. Remove muffins from pan; remove pan from heat.
Cut each avocado quarter into 4 slices; arrange on muffins. Sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Break each bacon slice into 2 pieces; place 2 pieces on each sandwich. Top each with 1 lettuce leaf and 1 tomato slice, and sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
Heat skillet over medium-high. Gently break eggs into hot skillet; cook until whites are mostly set, about 90 seconds. Cover and cook until whites are completely set but yolk is still soft, about 1 minute. Place 1 egg on each sandwich; drizzle each with 1 1/2 tablespoons mayonnaise mixture.
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