Course: Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 2
Calories: 644kcal
This BLT breakfast sandwich is filled with eggs, bacon, lettuce, tomatoes, and avocado for an easy morning meal.
Print Recipe
- 2 Cobblestone Bread Co Original English Muffins, toasted
- 2 fresh roma tomatoes cut into 1/2 inch slices
- 2 leafs fresh lettuce
- 2-4 slices bacon cooked as preferred
- 1 avocado
- 2 eggs
- 1 cup real mayo
- 1 teaspoon minced garlic
- 2 large leafs fresh basil
- 1 tablespoon olive oil
- pinch of salt
Preheat oven to 300F. Place tomato slices on parchment lined baking sheet.
Sprinkle tomatoes with a pinch of salt and the basil. Drizzle with olive oil.
Bake tomatoes for 45 minutes. Once finished, set aside. (Note: roasting the tomatoes in optional, but DELICIOUS! If you have time, it's worth it!)
While tomatoes are roasting, make your fried egg. You can cook the egg however you like best; I chose sunny side up. Set aside.
Combine sliced avocado, mayo, and garlic in a blender. Blend until well combined. If too thick, add 1 tablespoon olive oil. Set aside.
To assemble sandwich, spread avocado mayo on the inside of each half of your toasted english muffin. Top the bottom half with 1 piece lettuce, 2 slices bacon, 3 slices roasted tomatoes, 1 fried egg, and the top of the english muffin.
Repeat with second english muffin.
ENJOY!
Calories: 644kcal | Carbohydrates: 19g | Protein: 8g | Fat: 59g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 600mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1375IU | Vitamin C: 11.6mg | Calcium: 45mg | Iron: 1.2mg