Description

If you want to take your BLT to the next level, then you should definitely make this ultimate brunch BLT. It’s insanely delicious.

Ingredients

Units Scale

4-6 slices of cooked bacon
4 roasted tomatoes (large red slicer tomatoes)
11-12 small roasted tomatillos (1 small bag)
1/2 cup shredded gruyere cheese (cheddar works too)
2 small handfuls of arugula lettuce (regular or baby)
Splash of olive oil and balsamic vinegar (toss with arugula)
4 slices of good French loaf or sourdough bread (round loaf)
2-3 tablespoons butter
4 large eggs
Olive oil
Salt
Pepper
Sriracha, optional topping

NOTE: Prep and cook time does not include roasting the tomatoes the day before. Ten minutes prep and 1 hour to roast tomatoes.

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Instructions

You can roast the tomatoes the day before if you like. Your choice to go with red tomatoes AND tomatillos or one or the other. I used both.
For the red tomatoes: remove the core of the tomatoes with a coring tool or paring knife. Cut tomatoes in half and scoop out the seeds and juices with your hands. Have a bowl ready for the seeds. Place tomatoes in a 9x13 baking dish (line with parchment paper if you have). Drizzle olive oil on tomatoes and season with a light sprinkling of salt and pepper. Cook in preheated oven at 400 degrees for one hour. Longer if you want them slightly charred around the edges. I have a video for easy roasted garlic tomatoes that you can check out of you have time. Just skip the garlic – not needed for this recipe.
For the tomatillos: cut in half (no seed removal here) and place in a baking dish (9x13 or smaller). Use parchment if you have it. Drizzle with olive oil and season with salt and pepper. Cook in preheated oven at 400 degrees for 30 minutes. I cooked these at the same time I cooked the red tomatoes.
If you cooked the tomatoes and tomatillos the day before, take them out of the refrigerator and leave on counter to get them room temperature before assembling the sandwiches.
Soften the butter on the counter too. It needs to be soft to spread on the bread later.
At the beginning of the cooking process, cook the bacon and place on a paper towel-lined paper plate. Set the pan aside with the bacon fat. We’ll use that to cook the eggs later.
Shred the gruyere cheese (or cheddar) and set aside.
Grab two small handfuls of arugula lettuce (regular or baby) and put in a bowl. Drizzle a little olive oil and balsamic vinegar on the lettuce and toss to coat. Start with about ½ tablespoon of olive oil and a just a splash of balsamic vinegar.
Spread the softened butter on one side of the slices of bread. We want a very thin coating of butter here – don’t over-do it. You should use high quality bread for this. A round loaf works better so you have large oval slices that fit two eggs per sandwich. French and sourdough work best for this. Whole Foods and Hannaford usually have When Pigs Fly and Nashoba Brook Bakery if you live in New England.
While you’re buttering the bread – heat two large pans (medium heat) with a tiny amount of olive oil.
When the pans are well heated, place the bread slices – buttered side down – into the pan. Cook until golden brown and crispy. Add the shredded gruyere or cheddar on what will be the top slice of the sandwich and let it melt.
Once the bread is golden and crunchy, remove from the pan. Optional, but I did turn over the slices of bread without the cheese to cook for maybe a minute.
Put the pan you cooked the bacon in back on the burner and heat the bacon fat on medium-to-high heat. Wait until the pan is hot and crack the eggs in one at a time. I break the yolks with my spatula b/c I like a mostly cooked-through yolk for sandwiches. Then spread the yolk out across the white part. My video shows this well. Once the eggs a browning a little around the edges – turn them over. They only need to cook a few seconds on the other side and they’re done. Transfer to a plate or sheet pan. Blot with paper towels if you like to get rid of some of the fat. Season with a little salt & pepper.
Assemble sandwiches. On the bottom slice place one egg on top half of bread and one egg on bottom half of bread > place one roasted tomato slice on top of each egg > place three tomatillo slices on top of each tomato > add the bacon on top of tomatillos > then the lightly dressed arugula on top of the bacon > if you want a little spice add a light drizzle of sriracha on top of the cheese > put the tops on the sandwiches > cut in half and serve.
Can serve two people a full sandwich each or four people a half sandwich each if you are serving with a side of potatoes. My lemony herby roasted fingerling potatoes go well with this.