In Guatemala, lunch is the big meal of the day. For dinner most of us have soup, sandwiches, or the chapin dinner which consists on scrambled or fried eggs with beans. At home, we usually have sandwiches and when we’re really hungry I’ll make something like this BLT Sandwich. This is simple and very satisfying; I like to give it an extra kick by putting some Sriracha on it (I put this stuff on everything!)
My only advice for this sandwich, is you have to try to slice the tomato and avocado as thinly as you can. That way, you won’t get an overly thick sandwich which will be impossible to bite on without making a mess.
BLT Fried Egg Sandwich
Makes 1 sandwich
A The Foodies’ Kitchen Original
4 thick slices of bacon
2 thick slices of rustic white or whole wheat bread, toasted and hot
1 tablespoon mayonnaise
2 tomato slices
2 leaves of butter lettuce, or spinach
½ an avocado, thinly sliced
1 teaspoon unsalted butter
1 large egg
Salt and pepper, to taste
- In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
- Spread the mayonnaise on one slice of toast, then top with lettuce, bacon, tomato and avocado.
- In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, until crisp around the edge, about 4 minutes; the yolk should still be runny.
- Slide the egg onto the lettuce; add salt, pepper and sriracha, if you’re using it. close the sandwich and eat right away.
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