One of my favorite breakfasts my mom would make growing up was a BLT—bacon, lettuce, tomato, and mayo on white bread. So basic, yet so delicious. I love revamping old classic dishes, which is what I did here. A little healthier, a touch more grown up, but still the same great elements of a classic BLT.
I replaced regular bacon with turkey bacon and mayo with a wedge of laughing cow cheese (light swiss is my favorite) to lighten it up. Now, before you get your panties in a bunch over the bacon swap, there is actually some turkey bacon that is decent. I like the Jennie-O brand, but you’ve got to cook it right—low-med heat, turning several times, pressing down on the bacon firmly with a spatula. I also used whole wheat bread, but you can use whatever you like. Rye is also a good choice.
The addition of the avocado and yolky egg take this sandwich to another level–one of rich, delectable yumminess (and I hate the word yumminess). I’m stopping now before I say any Guy Fieri-like adjectives.
- whole wheat toast
- laughing cow cheese (light swiss)
- turkey bacon (Jennie-O)
- romaine lettuce
- Sriracha (optional)
Start by cooking the bacon and lay on paper towel to cool. I think I used two pieces of bacon for this sandwich, but use as many as you’d like. Toast the bread and spread with the cheese wedge.
Next cook the egg any style you like. I prefer over easy because I like it to be nice and yolky. Build your sandwich while the egg is cooking with the lettuce, tomato, avocado, and bacon. Top with the egg and Sriracha (highly recommended). Devour.