The best breakfast sandwich can’t be purchased from a drive-thru. I know this because I have made the perfect Breakfast BLT right at home. It’s all about the balancing act – golden brown bread, crispy bacon, leafy greens, juicy tomato, and a perfectly cooked (preferably runny) egg. Sourcing quality ingredients and eating them fresh is the only trick you need for a perfect BLT for breakfast.
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Have you ever made a sandwich so good you wanted to slap someone? (Not literally, of course. Or maybe…)
I’ve achieved sandwich nirvana by my own hand a few times in my life. There was a burger with bison, brie, and beefsteak tomato on a brioche bun. (The ‘B’ theme was totally coincidental.) Then there was a farmer’s market-sourced stack of smoked turkey, a mix of microgreens, and Cherokee purple tomatoes on homemade seeded bread. These were so good, they are now core memories.
Lots of people ruminate on the hot topic of why food tastes “better” when it’s prepared by someone else (restaurant, deli counter, your grandma, etc.) but for me, it’s all about fresh ingredients – peak fresh ingredients, that is – and knowing how to make them work together.
Sandwiches give you the best opportunity to layer the right ingredients so you can repeatedly achieve the perfect bite in one sitting. Most people love a BLT for just this reason – perfect harmony and balance. A breakfast BLT has all of that, just…extra.
Bacon, eggs, toast. Bacon, lettuce, tomato… and, if you’re doing it right, also toast. (Don’t tell me BLTs aren’t better on toasted bread, or there really will be slapping.) The Breakfast BLT is the ultimate sandwich mashup.
BLT Breakfast Sandwich Ingredients
The key to making the best Breakfast BLT? All fresh everything. Fresh bread, fresh eggs, freshy fresh fresh. Your veggies should be peak – crisp greens, ripe tomato, soft (but not squishy) avocado. Source fresh baked bread and farm fresh eggs (if you can). Thin-sliced, crispy bacon will seal the deal, and chef’s kiss it with fresh cracked black pepper. You’ve never had a better breakfast sandwich. Ever.
The Bread
Ya gotta go with a thick, hearty bread for a BLT breakfast sandwich – it’s gotta hold up all these ingredients. Slather bread with softened butter, then toast in a skillet until golden brown. Only YOU know when it’s done the way you want it – I like a dark brown ring around the crust with a golden center
The Tomatoes
First of all, fresh is best. Wait for summer if you need to. I found these glorious greenhouse heirloom tomatoes at our local co-op.
Cut thick, juicy ½″ tomato slices wih a serrated knife to help keep the flesh in tact.
After slicing, salt your tomatoes! You won’t believe how much it improves the flavor.
The Bacon
Opt for thin sliced. I don’t know about you, but when I bite into a BLT I want a thick layer of super crispy bacon that shatters when you bite into it. Same goes for a Breakfast BLT.
Bake strips of bacon in a 400°F oven on a parchment lined baking sheet for about 20 minutes to make sure it cooks as flat as possible, and stays equally crispy throughout.
The Greens
Layer on your lettuce – Arugula is a nice spicy contrast to sweet tomatoes and creamy avocado.
Want to level up your breakfast BLT? Microgreens or sprouts are a great way to “take the ‘L'” on this sandwich. Want to keep it classic? Opt for large pieces of romaine or a handful of sweet butter lettuce.
The Creamy Factor
Skip straight past mayonnaise and reach for an avocado. It needs to be perfectly ripe, bordering on over-not-under. If it’s the right consistency, doesn’t matter how thin or thick you slice your avocado.
The Eggs
Fried, whole eggs work best. While we’re all about that runny yolk, cook eggs to your preference – sunny side up, over-easy, over-medium, or over-well. And if you can, fresh local eggs are best with their bright, nutrient-dense yolks.
How to Build a Breakfast BLT
- Arrange ½ cup greens (or 2-3 whole slices) on one slice of toasted bread, then layer on the avocado slices.
- Lay two (salted) tomato slices on top of the avocado.
- Top with three slices of crispy bacon – break each piece of bacon in half so it fits neatly on the sandwich, and overlap the slices for best bites.
- Top bacon with the fried egg, then season generously with a few rounds of fresh ground pepper.
- Place the other slice of bread on top of the fried egg, then press down gently to break the yolk.
- Serve immediately, and most importantly, enjoy!
More Recipes to Make Breakfast Better
- Mushroom Frittata with Ricotta *The Latest*
- Breakfast Salad
- Breakfast Fried Rice
- Egg Bites Two Ways *Instant Pot*
- French Toast Bread Pudding *Most Popular*
Did you make this breakfast BLT? I’d love to know how it turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Breakfast BLT
Description
Ingredients
- 6 slices bacon, regular or thin cut
- 1 large tomato, heirloom if available
- ½ teaspoon kosher salt
- 4 slices thick bread
- 2 eggs
- ground pepper, to taste
- 1 tablespoon butter, cold
- 1 tablespoon butter, room temperature
- 1 heaping cup arugula, or butter lettuce
- ½ medium avocado, sliced
Instructions
Make the bacon.
- Heat the oven to 400°F. Line a baking sheet with parchment paper. Line a plate with paper towels.
- Arrange the strips of bacon on the prepared baking sheet in a single layer.
- Transfer to the oven. Cook 20-22 minutes, or until the bacon is crisped to your preference, rotating once halfway through (gas ovens tend to cook unevenly). Once the bacon is cooked, remove from the baking sheet with tongs and place on the prepared plate to drain the grease.
Salt the tomatoes.
- Slice the tomato into 4 – ½" thick slices. Arrange in a single layer on a plate, then season with salt. Let sit at least 10 minutes.
Toast the bread.
- Spread a thin layer of softened butter on each side of the bread.
- Heat a skillet over medium heat; add the bread (in batches if necessary) and cook until golden brown, 1-2 minutes. Flip the bread and toast on the other side until golden brown. Remove the bread and set aside on two separate plates.
Fry the eggs.
- Add the tablespoon of cold butter to the skillet and heat until it melts, then foams. Crack the eggs into the skillet. Let fry, undisturbed, until the yolks are set. Season with ground pepper to taste.
Build the sandwich.
- Arrange ½ cup arugula on a piece of bread, then top with half the avocado slices. Lay two tomato slices on top of the avocado, then top with three slices of bacon, breaking each one in half and overlapping the slices. Top with the fried egg. Place the other slice of bread on top, and press down gently to break the yolk. Serve immediately. Enjoy!
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