It's that time of year again.
Summer food is magical.
Think about it: farm stands and supermarket bins overflowing with gorgeous fresh fruits and veggies at the peak of ripeness, bursting with color, texture, and flavor, begging to drop all their deliciousness into your next meal. With such bounty at your fingertips, creating a truly magical dish is as simple as a bit of thoughtful preparation and careful plating. After that, all you need to do is step back and let those ingredients shine.
This Breakfast BLT with Guacamole and a Sunny-Side Egg is a perfect example of one of those magical summer meals. It’s loaded with gorgeous summer ingredients, individually prepped and thoughtfully combined to bring out the best in each other. Beefsteak tomato, thickly sliced to maintain its integrity and salted to draw out its natural juicy sweetness. Avocado, folded into onion, garlic, lime, and cilantro to create a silky, luxurious guacamole. Lettuce, washed and torn into smaller leaves so it will perfectly fit inside the English muffin. All are carefully layered inside a toasted English muffin and topped with crispy bacon and a sunny-side egg that’s just waiting to sauce the whole sandwich with its glorious runny yolk. Each ingredient is delicious on its own; together, they stack up to something incredible.
I know, I know, I can hear the comments already:
It’s just a BLT with guac and a fried egg. What’s so crazy mind-blowing about it?
Honestly? Nothing. It’s a very simple sandwich. But here’s the thing: when you choose amazing ingredients and treat them right, the results are mind-blowing.
That’s the magic of it.
Enjoy!
Breakfast BLT with Guacamole and a Sunny-Side Egg
Makes 1 ½ cups guacamole and 4 sandwiches
For the guacamole:
1 avocado, halved, cut into ½-inch cubes and scooped out of the shell
1 lime, halved
¼ red onion, diced
½ tomato, chopped
¼ jalapeno, minced
1 clove garlic, minced
2 tsp cilantro, chiffonade
¼ tsp Diamond Crystal kosher salt
¼ ground cumin
Pinch cayenne pepper
To assemble:
4 English muffin (I prefer whole wheat)
10 leaves Romaine lettuce leaves, torn to the size of the English muffin
4 thick tomato slices
8 pieces bacon
4 eggs
Kosher salt and freshly cracked black pepper
The Method
For the guacamole:
In a large bowl, toss together avocado and the juice of one lime half. Add red onion, tomato, jalapeno, and garlic and toss until combined. Try not to overly mash the avocado, so you retain some of its chunkiness. Toss in cilantro and sprinkle with kosher salt, cumin, and cayenne. Stir to incorporate spices, taste, and add additional salt and/or lime juice to taste.
Cover with plastic wrap, pressing the wrap up against the surface of the guacamole to prevent oxidation, and let sit at room temperature for 30 minutes before serving.
To assemble (for each sandwich):
Toast the English muffin until golden brown. Salt the tomato slice with kosher salt and let sit at least 5 minutes at room temperature.
Place bacon in a cold nonstick pan and put over medium heat on the stove. Allow bacon to heat up as the pan does and continue to cook on medium heat, turning occasionally, until bacon is crispy, about 5-6 minutes. (This cold pan method enables the fat in the bacon to completely render out, resulting in crispy, juicy bacon slices!) Remove from the pan.
Leave the bacon fat in the pan and turn the heat up to medium-high. Crack in the egg, season with salt and pepper, and cook for 3-4 minutes, or until the white is set but the yolk is still runny (if you need to cover the pan with a lid to help the very top of the yolk set, that’s fine!) Remove from the pan.
To assemble, place 2-3 torn lettuce leaves on the bottom half of the English muffin and spread with 2 tablespoons of guacamole. Top with tomato slice, bacon, egg, and remaining English muffin top, and serve!
Originally posted August 6, 2020.
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