B.E.L.T (Bacon, Egg, Lettuce and Tomato)

  • Yield : 2 servings
  • Cook Time : 20m
  • Ready In : 20m
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  • 4 slices beefsteak or heirloom tomatoes
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 4 leaves fresh basil
  • 2 eggs
  • 1 tablespoon finely sliced chives
  • 1/4 cup mayonnaise
  • 2 slices boule or country bread (3/8 inch thick), toasted
  • 6 slices crispy cooked smoked bacon
  • 4 leaves gem lettuce


Step 1

Preheat the oven to 300 degrees F.

Step 2

Season the tomato slices on a baking sheet with 1 teaspoon of the olive oil and some salt and pepper. Place a basil leaf on top of each slice and bake until the tomatoes are wilted, about 10 minutes.

Step 3

Heat a large nonstick pan, add the remaining 1 teaspoon olive oil and place 2 ring molds in the pan. Crack the eggs into the molds, reduce the heat to low and cover. Cook over low heat until the whites have cooked through, about 4 minutes. Season with salt and pepper and top with chives.

Step 4

Spread the mayonnaise on each slice of toast. Divide the bacon, lettuce and tomato between the bread slices. Place an egg on top of each sandwich and serve.

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