Bacon, Lettuce, Tomato, and Egg Sandwich (aka The BLTE)

Name: Bacon, Lettuce, Tomato, and Egg Sandwich (aka The BLTE)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: For the Sandwich:; 3 slices thick cut bacon; 1 egg; 2 slices texas toast; 2 leaves iceberg lettuce; 3 slices tomato; 1-2 tbsp. lemon-basil aioli; For the Aioli Recipe:; 1.5 tbsp. dukes mayo; 4 basil leaves, finely chopped; the juice of 1 lemon wedge; 1/2 garlic clove, minced

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

Serving: 1 serving

Yield: 1 sandwich

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Nutrition Facts (per serving)
847	Calories
66g	Fat
38g	Carbs
26g	Protein

Nutrition Facts
Servings: 1
Amount per serving
Calories	847
% Daily Value*
Total Fat 66g	85%
Saturated Fat 15g	76%
Cholesterol 265mg	88%
Sodium 1282mg	56%
Total Carbohydrate 38g	14%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 26g
Vitamin C 29mg	147%
Calcium 78mg	6%
Iron 4mg	22%
Potassium 572mg	12%
*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.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

For the Sandwich:

3 slices thick-cut bacon
1 large egg
2 slices Texas toast
2 leaves iceberg lettuce
3 slices tomato
1 to 2 tablespoons lemon-basil aioli

For the Aioli Recipe:

1 1/2 tablespoons Duke's mayo
4 basil leaves, finely chopped
1 lemon wedge, juiced
1/2 clove garlic, minced

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.