|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 66g||85%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 3g||11%|
|Total Sugars 6g|
|Vitamin C 29mg||147%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
What makes BLTs so good? Is it simply the perfect combination of smoky bacon, crisp and refreshing iceberg lettuce, and juicy tomatoes...or is it something more? Maybe it's the nostalgic qualities that this dear sandwich holds or is its unapologetic simplicity that's stayed constant throughout history.
Whatever the reason may be, we all can agree that this sandwich is pretty perfect when in its original format, but I think I've found a few more added ingredients that can make this dish even more amazing.
Steps to Make It
Begin by assembling the aioli. Whip together mayonnaise, basil, lemon juice, and garlic clove. Set aside.
In a cast-iron skillet, fry the bacon over medium heat, flipping occasionally, until desired crispiness has been achieved.
Remove bacon from pan and fry the egg, sunny-side up in the bacon grease.
Remove egg and set aside.
Take both pieces of toast and add them to the bacon greased cast-iron skillet. Let each slice cook for a few minutes on each side until the bread becomes golden and toasted.
Once they're crispy, slather each side with the aioli (more or less depending on your love for mayo) and on 1 piece, layer the lettuce, tomato, bacon, and fried egg. Gently top the sandwich with the remaining piece of bread so the egg yolk doesn't burst and then serve immediately.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness