Open-Face BLT with Eggs on the Sunny-Side

  • Yield 4 servings

This fork-and-knife sandwich goes great with a brunch Bloody Mary, or with the kid-friendly Strawberry-Limeade.

Open-Face BLT with Eggs on the Sunny-Side

Ingredients

Sandwiches:
1 pound bacon
2 -- (6-inch) baguettes, sliced lengthwise
4 large butter lettuce leaves
2 medium tomatoes, sliced
-- Salt, to taste
-- Black pepper, to taste
2 tablespoons unsalted butter, or use non-stick cooking spray
4 -- eggs
Tarragon Mayo:
4 tablespoons mayonnaise
2 tablespoons chopped fresh tarragon (or 1 1/2 teaspoons dried Italian seasoning)

Instructions

  1. Cook the bacon according to package directions. 
  2. While the bacon is cooking, combine the mayonnaise and the tarragon in a small bowl, and blend well.
  3. Set the broiler to high, and toast the four halves of baguette in the oven until they’re slightly brown. It should only take about a minute. 
  4. Spread the tarragon mayo on the toasted baguettes. Layer on the butter lettuce and tomato. Season the tomato with salt and pepper. 
  5. Spray a 10-inch nonstick pan with nonstick cooking spray, or melt 1 tablespoon of butter for each batch of eggs, and heat on medium-low. You can make two sunny side-up eggs at a time. Crack the eggs into the pan, keeping the heat low so the eggs don’t brown. Cook the eggs for 3 to 5 minutes, or until the both the yolks and the whites thicken and set. Layer one egg onto each sandwich, and serve warm.
Reprinted with permission from Antonia Lofaso's The Busy Mom's Cookbook: 100 Quick, Delicious, Home-Cooked Meals (The Penguin Group, 2012).

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