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Fried Egg BLT is my new favorite thing to eat, and it’s usually my breakfast whenever there’s leftover bacon in the fridge. It’s also the perfect breakfast for those mornings when you’re ravenous.

It’s definitely the perfect breakfast for those mornings when you’re ravenous.

I’ve been on the fried egg train for a long time, and it doesn’t appear as though I’ll be hopping off anytime soon.

I’ve actually always been on it, but just haven’t put too much thought into it other than putting breakfast together on weekend mornings. And, yes, that’s arugula. I don’t mind regular lettuce, but arugula is so pretty.

And peppery.

I know this sandwich isn’t rocket science, but it’s one of those things that’s so damn good, soul warming and belly filling that I had to share.

BUT…

Fried Egg BLT – It’s All About the Egg

You have to fry your egg the right way.

I’ve messed up fried eggs for years, but I now have my shit together.

Here’s the secret – cook on medium-low with a little canola oil and when the white looks about halfway done pour a little water in the pan and cover.

Let the steam cook it, but don’t walk away from it. Give it about 1-2 minutes, and it will turn out perfect.

My husband, on the other hand, wants to fry his eggs on high heat every single time. He’s convinced that everything needs to be cooked on the highest temperature possible.

I really don’t understand why he does that unless it has to do with the fact that he’s impatient as hell, or he thinks all food has some underlying crazy ass disease that needs to be annihilated by being burned to death.

It’s just so not necessary. This is officially my new favorite breakfast. Bacon, arugula, tomato, mayo and a fried egg on fresh white bread. Don’t even try to use fat free or low fat mayo. Just don’t. And don’t use Miracle Whip, either.

That shit sucks.

Here’s your printable- 

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Yield: 1 Sandwich

Fried Egg BLT

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Ingredients

• 3 slices fresh white bread, toasted
• Good quality mayonnaise
• 4 slices of crispy bacon
• Fresh tomato, sliced
• 1 egg, fried
• 1 handful arugula, or green of your choice
• Salt and pepper

Instructions

Spread one side of each slice of bread with mayo.

Assemble sandwich by layering the bottom with bacon, arugula, another layer of bread, bacon, arugula and tomato.*

Top with S&P and top with remaining toast point.

Notes

*I did this backwards, and after making it again, this way is much better, with the egg being distributed more evenly.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 628Total Fat: 37gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 236mgSodium: 1629mgCarbohydrates: 44gFiber: 4gSugar: 9gProtein: 31g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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Want more bacon love?? 

Bavarian Potato Salad from Cooking with Mary and Friends 

Bacon Wrapped Chorizo Stuffed Poppers from Girl Carnivore

The Best Instant Pot Beans from Sumptuous Spoonfuls