Chef Michele Hunter’s Pesto BLT with Fried Egg
That’s right. The only thing better than eggs and bacon is a crusty sourdough BLT with pesto and over-easy fried egg. And this hunger-busting sandwich might be the new standard of perfection when feeding a hungry crowd. Farmhouse, 12-grain, sourdough or rye. Choose your bread, get it toasty, and load up with hunky bad boy.
Prep
Cook time
Gallery
Ingredients
For
4
Serving(s)
Ingredients
| 4 eggs |
| 16 rashers bacon |
| 8 slices crusty toasted bread |
| 4 tbsp pesto |
| 8 Bibb lettuce leaves |
| 2 large sliced tomatoes |
| olive oil |
| butter |
Chef Michele Hunter’s Pesto BLT with Fried Egg Directions
- Toast 2 slices of bread and butter while warm.
- In a large frying pan, cook 8 rashers of bacon until crispy.
- Swirl oil or butter in a small frying pan and fry one egg, flip once for over easy with a runny yolk.
- Assemble the BLT starting by spreading the pesto on the bottom and layering on the sliced tomato, two lettuce leaves, 4 bacon rashers, and then the fried egg.
- Season with salt and pepper. Top with toast and press lightly to burst the egg.
