This Breakfast BLT Sandwich has the most perfect fried egg on it and a liberal amount of thick-cut bacon, spread with spicy mayo and with peppery arugula as a substitute for traditional lettuce. Here’s a homemade spicy mayo if you want to take it up a notch! It would be the perfect thing to serve for Father’s Day, and it’s SUPER easy to make, whether you are serving up one sandwich or feeding a crowd (see recipe notes). I love topping breakfast sandwiches with fried eggs with a runny yolk (like in this vegetarian breakfast sandwich). I love that it adds a creamy texture and it’s like a fun surprise when you bite into it. And the best part? Mopping up any yolk that spills out onto the plate with the bread from the sandwich. To make my fried eggs, I first melt butter in a nonstick skillet. Then, I crack an egg (or two) into the hot pan. I let the eggs settle a bit and cook up around the edges, then I cover the pan. This traps the heat in and ensures the eggs will cook on the top AND on the bottom, without having to flip them. I guess technically these are more like sunny-side up eggs, except that I cook them on medium-high heat to get those crispy edges fried eggs are known for. I also cooked the yolk slightly longer than I would if I weren’t putting it on a sandwich, so it didn’t get TOO messy. If you’re cooking for a crowd, you can bake both the bacon and the eggs in bulk using a sheet pan. For the bacon, just lay the strips on a rack nestled into a rimmed baking sheet (lined with foil for easy clean-up). Bake at 400 degrees F for 15-20 minutes. Here’s how. For the eggs, generously grease a rimmed baking sheet and add whole cracked eggs to it. Bake at 425 degrees for 5 minutes for runny yolks (or 8 minutes for fully-cooked yolks). Here’s how. Here’s the printable recipe for Breakfast BLTs with Spicy Mayo and Arugula. Enjoy!
