BLT Fried Egg-And-Cheese Sandwich
photo by Jonathan Melendez
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 sandwich
- Serves:
- 1
ingredients
- 4 slice thick bacon
- 2 slice monterey jack cheese
- 2 slice rustic white bread, thick slices, toasted and hot
- 14.79 ml mayonnaise
- 4 slice tomatoes
- 2 leaf butter lettuce
- 4.92 ml unsalted butter
- 1 large egg
directions
- In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
- Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
- In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.
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Reviews
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What could be better than a warm sandwich when you decide not to make dinner... (hubby is in the 'dog house' tonight). Thanks for the reminder of a classic sandwiich. I've been making them this way all of my lifetime (but I skip the tomatoes). Just ate one after reading your post. YUM! Thanks a lot, hun. :) Oops... I forgot to say that I do break the yolk while frying (personal preference), and I use "sour-dough" bread, and "white farm house cheddar" cheese. This is the perfect "some-what" grilled cheese sandwich +PLUS! (I still prefer the pan with butter method, but this is a lot quicker). Thank you for reminding me that "simple" is sometimes better! I will make this variation again :)
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I made this ever-so-easy to make & yummy sammie for a family brunch Sat using whole wheat sandwich bread & very thinly sliced smoked gouda cheese. My DH likes having brunch as it normally includes a dessert, so I combined it w/Recipe #314978 by Bayhill + some fresh fruit. My BIL made the prize rating comment when he said ~ On a scale of 1-10, I give this a 9.5 ... only because I felt I needed to leave room for you to improve on it, but I am not sure that is possible. Thx for sharing this classic recipe combo w/us.
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In a skillet, cook the bacon over medium heat until crisp. Transfer to paper towels to drain. Set the Monterey Jack slices on 1 piece bread, and toast both slices of bread under the broiler until lightly browned and bubbly. Spread the slice of bread without cheese with mayonnaise, and then top with bacon, then lettuce, then tomato. Melt butter in a small nonstick pan. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat immediately. What a hearty, good breakfast, Can't wait to make this for lunch today with a onion on top too, I did use sour dough bread and cover with laughing cow after toasting. I love BLT's bacon, lettuce and tomato; fried egg; and grilled cheese. sandwich, a winner all around!! We can play with this all day !! Thank You Pia !! .... PRMR 2013....Grpa
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com