BLT & Fried Egg Sandwich

Oh yeah. Everything is better with a fried egg on top. At least in my opinion.

I once had meatloaf with a fried egg on top of it in a diner in Minneapolis. It was showcased on Diners, Drive-Ins and Dives so I had to have it. When they sat the dish in front of me I wasn’t sure what to expect, but it was ah-mazing.

When I lived in Washington, DC years ago, my friend Brady and I would go down to the snack bar in our building every day at work and get a BLT. The cook would slather on a healthy amount of mayonnaise and more bacon than could fit in my mouth. I would leave off the lettuce and tomato though. It would just get in the way of the bacon. Now I know better and appreciate the LT of the sandwich.

Nowadays I don’t have BLT’s ever. It’s just not something I make for myself. But at the movies the other day, the brunch menu had a BLT with a fried egg on it. Boom. I knew I had to have it. Once I had it I knew I had to make it at home. The movies used a hamburger bun but I wanted good old fashioned toast. Just like the old days.

BLT & Fried Egg Sandwich

 

BLT and Fried Egg Sandwich

Ingredients:

5 slices bacon
2 pieces bread, toasted
Egg
Mayonnaise
Lettuce
Tomatoes, sliced
Salt and pepper

Instructions:

In a cast iron pan, fry bacon until crispy.

Note: If you’re like me, you’ll use four pieces of bacon for the sandwich and eat one slice while getting the sandwich ready.

Once bacon is cooked crispy, place on a paper towel covered plate and let drain.

Crack egg in cast iron pan and cook according to your tastes. Season with salt and pepper.

Note: I like mine cooked in the bacon grease and I pour some of the grease on top of the yolk to cook it.

Spread mayonnaise on one side of both pieces of toast.

Layer bacon, egg, lettuce and tomatoes on toast. Sprinkle salt and pepper on tomatoes. Top with remaining toast to make a sandwich.

Cut in half and watch that wonderful yolk drip all over the sandwich.

BLT & Fried Egg Sandwich @addicted2recipe

BLT & Fried Egg Stacked Sandwich

BLT & Fried Egg

Bourbon Peach Pulled Pork Sliders

Remember these 3-Ingredient meatballs I shared recently? Yeah, those little meatballs were so good but it was the sauce that just made it so spectacular.

So I made them again using what I had in the pantry – Bourbon BBQ Sauce and Peach Preserves. Even better! But I knew you wouldn’t want to see another meatball recipe so I traded them in for some pork. And then threw in some brown sugar and put it on a bun. Magnificent.

Seriously. I could drink the sauce by itself and I think I did at one point. Be prepared to smell the bourbon while it’s cooking though. Not that that’s a bad thing.

Boubon Peach Pulled Pork Sliders

 

Bourbon Peach Pulled Pork Sliders

Ingredients:

2 1/2 – 3 lb Pork Prime Rib Roast Boneless
1 – 18 oz jar Stubb’s Hickory Bourbon BBQ Sauce
1 – 18 oz jar Peach Preserves
2 Tbsp light brown sugar
King’s Hawaiian rolls
Cabbage Slaw mix

Instructions:

Place BBQ Sauce, peach preserves and brown sugar in slow cooker.

Mix together. Place pork on top of sauce and cover pork with sauce.

Cook on low for 7-8 hours. Shred meat and mix with sauce.

Serve on King’s Hawaiian rolls and with cabbage slaw mix.

Bourbon Peach Pulled Pork Sliders

 

Boubon and Peach Pulled Pork Sliders

 

Bourbon and Peach Pulled Pork Sliders Ingredients

Bourbon and Peach Pulled Pork Sliders Scrabook Page

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