When you love BLTs so much you eat them first thing in the morning.
Tomato season means it’s (finally) BLT season again. If you just can’t get enough of the world’s most perfect sandwich, make one for breakfast. Here you’ll find a clever trick for getting griddled bread—or English muffins in this case—extra crisp. Instead of smearing the cut sides with butter, use mayo and cook to crunchy, toasty perfection. Baking the bacon makes it easy to cook up a big batch in one shot, keeping the strips evenly cooked throughout. Now for the tomato: choose the ripest red beefsteak or heirloom variety, and slice it extra thick to be sure it takes the starring role.
Makes 4 servings
- 8 strips thick-cut bacon
- 4 large eggs
- 4 English muffins
- 1/4 cup plus 2 teaspoons mayonnaise (we like Sir Kensington’s)
- Flaky sea salt
- Freshly ground black pepper
- 4 handfuls baby arugula
- 1 large ripe beefsteak or heirloom tomato, cut into 4 thick slices
- Preheat the oven to 400˚F.
- Cut the bacon strips in half and arrange them on a large rimmed baking sheet lined with foil. Bake until the bacon is crisp at the edges but still meaty and chewy in the center, 15 to 20 minutes. Transfer the bacon strips to a paper towel-lined plate, and reserve the bacon fat for another use.
- Meanwhile, heat a large nonstick or well-seasoned cast-iron skillet over medium heat. Spread the cut sides of each English muffin with 1/2 teaspoon of the mayonnaise. Toast with cut sides down in the skillet until golden brown and crisp, working in batches as needed; set aside.
- Wipe the skillet with a paper towel and return it to medium heat. Add the butter and swirl to coat the bottom of the pan. Once melted, fry the eggs sunny-side up until the whites are set and crispy at the edges and the yolks are molten. Slide them out of the pan and onto a plate and season with salt and pepper.
- Build the sandwiches beginning with another 1/2 tablespoon of mayonnaise spread on each cut side of the English muffins, then a handful of the arugula followed by a tomato slice. Season the tomatoes with salt and pepper and add the fried eggs, then top with four of the bacon strips per sandwich. Place the tops on and serve hot.