You are here: Home » Recipes » Open-Face BLT with Eggs on the Sunny-Side Open-Face BLT with Eggs on the Sunny-Side Recipe by Our Cookbook Collection Yield 4 servings This fork-and-knife sandwich goes great with a brunch Bloody Mary, or with the kid-friendly Strawberry-Limeade. PrintEmail Ingredients Sandwiches:1 pound bacon2 -- (6-inch) baguettes, sliced lengthwise4 large butter lettuce leaves2 medium tomatoes, sliced -- Salt, to taste -- Black pepper, to taste2 tablespoons unsalted butter, or use non-stick cooking spray4 -- eggsTarragon Mayo:4 tablespoons mayonnaise2 tablespoons chopped fresh tarragon (or 1 1/2 teaspoons dried Italian seasoning) Instructions Cook the bacon according to package directions. While the bacon is cooking, combine the mayonnaise and the tarragon in a small bowl, and blend well. 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. Spread the tarragon mayo on the toasted baguettes. Layer on the butter lettuce and tomato. Season the tomato with salt and pepper. 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).