If you liked it, then you shoulda put an egg on it.

One of my earliest childhood food memories is Saturday morning breakfast made by my dad: egg & cheese on toast. Over-easy, simple, and still, to this day one of my favorite things to eat.

Eggs have to be one of the world’s most perfect foods, and the foundation for so many incredible recipes. I mean, vegans have found a way to live without them, but for me, cooking and baking without eggs would be like sleeping without a pillow. You can still sleep, maybe… but something is definitely missing.

I find all of my favorite dishes are made that much better with a fried egg on top. Farro salad, leftover pizza, you name it. The E is like the LBD of food: an instant, delicious, saucy little thing that goes with anything. Here is my latest favorite+E combo that has me swooning.

 

BLT&A with an E on top

2 slices of thick cut brioche
3-4 pieces of thick cut maple bacon
green boston bib lettuce
1-2 thick slices of tomato
1/2 avocado, sliced
1 fresh, large egg
kosher salt
red pepper flake
Important: DO NOT SKIMP on ingredients. Get the good stuff.
DSC_0778

 

DSC_0786

 

 

This is less a recipe and more instructions for assembling a stack of deliciousness.
  1. In a large non-stick pan cook the bacon on medium heat until crispy. Carefully transfer the slices onto a paper towel to cool and drain.
  2. Let the pan cool slightly, wipe out any excess fat with a paper towel, making sure to leave some bacon fat to coat the pan.
  3. Heat the pan back up on medium heat and crack the egg into it. Season the egg with salt & red pepper flake.
  4. Let the egg cook for a few minutes, turn the heat off, and cover the pan for a few more minutes until the white is cooked through.
  5. While the egg is cooking, toast the two pieces of brioche.
  6. Stack all of the ingredients together starting with one piece of brioche, then sliced avocado, tomato, lettuce, bacon, more avocado, brioche, and egg! Season each layer with kosher salt.

Don’t be shy. You will get your hands dirty and it is so worth it.

This entry was published on May 22, 2014 at 11:00 am. It’s filed under Eggs, Recipes, Uncategorized and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: