Belt Bacon Egg Lettuce And Tomato Recipes

BLT CASSEROLE

Steps:

• Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
• Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
• Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
• Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3-5 minutes more. Garnish with chives, if using, and serve immediately.
• Do Ahead
• Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.

BLET - BACON, LETTUCE, EGG AND TOMATO

Steps:

• Fry bacon till crisp.
• Combine mayonnaise and mustard.
• Toast bread lightly then butter if so desired.
• Spread toast with mayo/mustard mix.
• Top with sliced tomatoes, season then add lettuce leaves.
• Fry eggs in bacon fat and place on sandwich then season.
• Cover with second slice of toast.
• Serve immediately.