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.
- 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)
- 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.