Blt Egg Sandwich Recipes

BLT EGG SANDWICH

BLT Egg Sandwich image

Breakfast BLT made with center cut bacon, lettuce, tomato and egg on whole wheat bread.

Provided by Gina

Time 15m

Number Of Ingredients 6

Ingredients

3 slices center cut bacon (such as oscar mayer)
1 large egg
2 slices light whole wheat bread (such as Arnold light (or gluten-free bread))
2 to 3 iceberg lettuce leaves
2 thin slices beefsteak tomatoes
1 tablespoon light mayo

Steps:

Heat a medium nonstick skillet over medium heat. Add the bacon and cook, 5 to 6 minutes, turning halfway until crisp. When cooked, set aside on a paper towel and wipe some of the fat, leaving a little to cook the egg. Crack the egg, cover and cook until the yolk is set.
Meanwhile, toast the bread. Assemble the sandwich by putting the mayo on the bottom, then the egg, then the lettuce, bacon and tomatoes. Cut in half and eat right away.

Nutrition Facts : ServingSize 1 sandwich, Calories 288 kcal, Carbohydrate 21 g, Protein 21 g, Fat 14.5 g, SaturatedFat 4 g, Cholesterol 193 mg, Sodium 681 mg, Fiber 6 g, Sugar 3 g

BLT FRIED EGG-AND-CHEESE SANDWICH

BLT Fried Egg-And-Cheese Sandwich image

Thomas Keller's scrumptious recipe combines three of the world's most popular sandwiches-bacon, lettuce and tomato; fried egg; and grilled cheese.

Provided by MsPia

Categories Lunch/Snacks

Time 20m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 8

Ingredients

4 slices thick bacon
2 slices monterey jack cheese
2 slices rustic white bread, thick slices, toasted and hot
1 tablespoon mayonnaise
4 slices tomatoes
2 leaves butter lettuce
1 teaspoon unsalted butter
1 large egg

Steps:

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.

Nutrition Facts : Calories 610.2, Fat 41.8, SaturatedFat 19.9, Cholesterol 267.8, Sodium 898.5, Carbohydrate 29.7, Fiber 2.3, Sugar 4.9, Protein 28.5

BLT EGG SANDWICH

BLT Egg Sandwich image

Try something different with this BLT Egg Sandwich recipe from My Food and Family. This scrumptious combination sandwich is as fun to eat as it is to say.

Provided by My Food and Family

Categories Dairy

Time 20m

Yield 1 serving

Number Of Ingredients 7

Ingredients

2 slices OSCAR MAYER Bacon
1 egg
1 slice each Colby Jack and Mild Cheddar from KRAFT Colby Jack and Mild Cheddar Combo Pack Cheese Slices
1 piece French bread baguette (4 inch), partially split
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 lettuce leaf
2 tomato slices

Steps:

Cook bacon in nonstick skillet until crisp; remove from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
Add egg to drippings in skillet; cook on medium heat 3 to 4 min. or until white is set and yolk is cooked to desired doneness, turning after 2 min. Remove from heat. Break bacon slices in half. Top egg with 2 bacon pieces and cheese.
Spread cut sides of bread with mayo; fill with lettuce, tomatoes, remaining bacon pieces and egg.

Nutrition Facts : Calories 550, Fat 34 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 260 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

BLT EGG SALAD

BLT Egg Salad image

Jazz up your egg salad with a little BLT. Two classics combine resulting in the ultimate sandwich for grown-ups. For a lower-carb version, ditch the bread and serve in lettuce leaves.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Pork

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

12 eggs
¾ cup reduced-fat mayonnaise
⅓ cup shredded Cheddar cheese
2 green onions, chopped
2 teaspoons yellow mustard
½ teaspoon ground black pepper
4 strips cooked bacon, crumbled
6 grape tomatoes, halved
6 lettuce leaves
12 slices bread

Steps:

Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop.
Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes.
Layer egg salad and lettuce between 2 slices of bread to make each sandwich.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 36 g, Cholesterol 380 mg, Fat 16.3 g, Fiber 1.8 g, Protein 18.8 g, SaturatedFat 5.1 g, Sodium 831.4 mg, Sugar 9.4 g

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