Fried Egg BLT Sandwiches

Photo: Johnny Autry; Food Styling: Charlotte Autry; Prop Styling: Cindy Barr

Opt for focaccia without cheese or herbs, and choose one that doesn't look oily. Serve with a fruit salad of 1 cup blueberries and 2 cups strawberries.

Yield: Serves 4 (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 241
  • Fat: 12.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 12.7g
  • Carbohydrate: 18.3g
  • Fiber: 1g
  • Cholesterol: 190mg
  • Iron: 2mg
  • Sodium: 517mg
  • Calcium: 38mg

Ingredients

  • 1 teaspoon olive oil
  • 4 large eggs
  • 4 (1-ounce) slices focaccia bread, toasted
  • 1 cup packed baby arugula
  • 4 applewood-smoked bacon slices, cooked, drained, and halved crosswise
  • 4 (1/4-inch-thick) tomato slices
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set or until desired degree of doneness. Remove from heat.
  2. 2. Place 1 focaccia slice on each of 4 plates; top each serving with 1/4 cup arugula, 2 bacon slice halves, and 1 tomato slice. Sprinkle tomatoes evenly with salt and pepper. Top each serving with 1 egg; garnish with additional freshly ground black pepper, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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