Blt Bread Bowl Omelet Recipes

BLT BREAD SALAD

Steps:

• Preheat the oven to 400 degrees F. Soak the onion in a bowl of cold water while you prepare the salad.
• Working in batches, cook the pancetta in a single layer in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to paper towels to drain; reserve the drippings.
• Combine 1 tablespoon each olive oil and pancetta drippings in a small bowl. Toss with the bread cubes on a baking sheet and sprinkle with 1/4 teaspoon each salt and pepper; spread in an even layer. Bake, stirring once, until lightly toasted, about 15 minutes.
• Drain the onion and chop all but 6 slices pancetta. Add to a large bowl with the tomatoes, arugula, basil, olives, bread, vinegar and the remaining 3 tablespoons olive oil. Toss and season with salt and pepper.
• Divide the salad among bowls. Top each with some ricotta salata and a piece of reserved pancetta.

BLT BREAD SALAD

Steps:

• Place bread cubes on an ungreased baking sheet; coat lightly with cooking spray. Bake at 400° for 8-10 minutes or until golden brown. , For dressing, in a small bowl, whisk the water, vinegar, mayonnaise, sugar and oil until smooth. In a large salad bowl, combine the lettuce, tomato and bread cubes. Sprinkle with bacon and onion. Drizzle with dressing and toss to coat.

BLT

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

THE BLT OMELET

Steps:

• Prepare omelet of choice per description in intro.
• Assemble BLT omelets per ingredients list in the following manner: Arrange sliced tomato on omelet, cover w/shredded lettuce & top w/bacon slices or bacon torn in pieces as desired.
• Cut ea omelet in half to serve. Sprinkle w/shredded cheddar cheese if desired.

BLT BACON BOWLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside.
• Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups.
• Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature.

BLT BREAD BOWL OMELET

Steps:

• 1. Preheat the oven to 350°F. Lightly coat a medium skillet with nonstick cooking spray, and place over medium-low heat. Add the Canadian bacon, honey, and rosemary, and cook about 2 minutes. Transfer to a dish and set aside. 2. Clean the skillet, coat with more cooking spray, and place over medium heat. When the skillet is hot, add half the eggs. Cook about 2 minutes, or until the bottom of the eggs are set. Carefully flip the omelet over and continue to cook until another 2 minutes, or until completely cooked. Transfer the omelet to a platter, and prepare a second omelet with the remaining eggs. 3. Place one omelet on the bottom of the bread bowl. Top with half the salad greens, Canadian bacon, tomatoes, and olives. Add the second omelet and top with the remaining greens, bacon, tomatoes, and olives. 4. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 12 minutes or until the filling is heated through. Carefully remove the foil and continue to bake another 3 minutes. 5. Garnish with rosemary, cut into wedges, and serve.

BLT IN A BOWL

Steps:

• Cook bacon until crisp, set aside.
• In a small bowl, combine the lemon juice and garlic.
• Beating with a fork, add the oil in a slow steady stream and beat until well blended, set aside.
• Gather the lettuce leaves into stacks and cut crosswise into 1/2 inch wide shreds.
• Place lettuce in a large salad bowl, add the bacon, tomatoes, cheeses and almonds, toss to combine.
• Beat the dressing to recombine, then remove any discard garlic.
• Add dressing to salad and toss, add salt and pepper.
• Serve with Italian bread on the side.