By Ginna Parsons/NEMS Daily Journal
One day last month, my husband, Charlie, was knocking around on the Internet and he came across a recipe for a Bacon, Lettuce and Tomato sandwich that included a fried egg.
Now, we’ve been enjoying BLTs for years and I’ve also included bacon on a fried egg sandwich before, but I’ve never had all the elements combined into one concoction.
Until last Saturday.
As it so happened, I had purchased a loaf of Sunbeam’s barbecue bread at the store the day before on the recommendation of a cook of the week. This bread is similar to Texas toast, only it’s smaller and it has sesame seeds on the crust.
All the stars must have been in alignment, because we also had bacon, eggs and hydroponic lettuce in the fridge and a tomato ripening on the windowsill.
All those perfect ingredients just sitting there must have been too tempting for Charlie.
One minute, I’m sitting in bed drinking coffee and working the crossword puzzle and the next thing I know, my husband comes in the bedroom with a tray loaded with two of these Bacon, Egg, Lettuce and Tomato sandwiches, plus some fresh fruit and glasses of orange juice.
I was hesitant to try my sandwich at first, but then my curiosity got the best of me and I took the plunge. And I’m so glad I did. The flavors were just marvelous mixed together. The only thing that might have made it even better would have been a couple of leaves of fresh basil (which I now have planted).
If you are a fan of the BLT, then you’ll want to try the BELT. It’s perfect for breakfast or for lunch and makes quite a pretty presentation, too.
And if you can’t find the barbecue bread or would rather use whole wheat, I’m sure it would be just as tasty and more healthful, to boot.
2 slices lean bacon
2 slices Sunbeam barbecue bread
1 tablespoon light mayonnaise
Salt and pepper
Cook bacon until crisp and place on paper towels to drain. Wipe skillet clean and spray with Pam cooking spray. Fry egg, breaking the yolk or not, depending on your preference. Toast the bread. Assemble the sandwich and enjoy.
Ginna Parsons is the Daily Journal’s food/home/garden editor.