What makes BLTs so good? Is it simply the perfect combination of smokey 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 two more added ingredients that can make this dish even more amazing. Try adding my fragrant lemon and basil aioli along with a fried egg and let me know what you think.
- Begin by assembling the aioli. Whip together mayonnaise, basil, lemon juice, and garlic clove and 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 one 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 serve immediately.