In case you ever need to know this - my all time favorite sandwich is a BLT. I could eat a (ok, maybe two or three) BLT every single day and never get tired of them. Seriously. I've done it before...... but don't tell my mom :)
This is a simple idea...nothing special or life changing...but still worth putting out there for you all to enjoy. I decided on this one night when I was thinking of how many BLT with fried egg sandwiches I've been seeing. It got me thinking... and this was what sprung from those thoughts.
In all reality, this should really be called BBT scrambled eggs as I used basil instead of lettuce. But I figured, I'd spend too much time explaining it, so I left it at BLT... If you wanted to add spinach instead of basil, that would work really well too.
BLT Scrambled Eggs
Created by Jenn's Food Journey
- Serves 2 -
6 slices of bacon, chopped
1-2 Tablespoons heavy cream
1/8 teaspoon garlic salt
1/8 teaspoon pepper
dash of cayenne pepper
1 cup cherry tomatoes, quartered
6-8 large fresh basil leaves, chopped
In a non-stick skillet, cook the bacon until crisp; about 5-10 minutes. Remove with slotted spoon and allow to drain on a paper towel. Remove all but 1 tablespoon of the bacon grease.
In a large bowl, whisk together the eggs, cream, garlic salt, pepper, and cayenne until light and foamy. Put the skillet with the grease in it over medium high heat for 1 minute. Pour the eggs straight into the middle of the pan, which will force the grease to the edges, where you want it. Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat down to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand. As soon as no more liquidous egg is running around the pan, add the tomatoes and bacon and fold into eggs. Cook for 1 minute. Remove from heat and fold in basil. Serve warm and enjoy!
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