B.E.L.T. Bacon Egg Lettuce Tomato Sandwich
Ingredients
- 2 pieces bread
- 4 slices bacon, thick cut, preferably peppered or smoked
- 3 slices tomato, preferably heirloom
- 1 leaf iceberg lettuce, washed
- 1 egg
- optional condiments, see notes
Instructions
- in a non-stick skillet, add a splash of butter or olive oil, melt over medium heat. Add bread to skillet, toasting for about 2-3 minutes per side until slightly brown. Remove from skillet.
- Add bacon to skillet and cook over medium heat until crispy, about 5-7 minutes. Remove to a plate lined with paper towels to allow to drain.
- Keep bacon grease in skillet. Crack egg into bacon grease to fry for about 1-2 minutes on each side on medium-high heat. I like my eggs over easy (runny yolk). If you don't, add an extra minute to each side to allow the yolk to harden. The egg should flip easily with a spatula, that's how you know it's time to flip!
- Layer bread, bacon, tomato, lettuce, egg and any optional toppings. Serve while egg is still warm.
Notes
- To top off this sandwich, I typically add a smear of mayo, some cheddar cheese, and raw red onion. This is of course, totally up to you!
Serving: 1, Calories: 451kcal, Carbohydrates: 6g, Protein: 18g, Fat: 39g, Saturated Fat: 13g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 0.1g, Cholesterol: 222mg, Sodium: 659mg, Potassium: 441mg, Fiber: 1g, Sugar: 3g, Vitamin A: 985IU, Vitamin C: 11mg, Calcium: 41mg, Iron: 1mg
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