English Muffin Blt Recipe
slab bacon, heirloom tomato, bibb lettuce, garlic aioli, rosemary fries
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Ingredients
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For the BLT
For the Rosemary Fries
Method
Prepare the Rosemary Fries
- 1
Step 1: Cut the Potatoes
Preheat your oven to 425°F (220°C). Wash and cut the russet potatoes into thin wedges.
- 2
Step 2: Season the Fries
In a large bowl, toss the potato wedges with olive oil, fresh rosemary, salt, and black pepper.
- 3
Step 3: Bake the Fries
Spread the seasoned potatoes in a single layer on a baking sheet. Bake for about 25-30 minutes, flipping halfway through, until golden and crispy.
Prepare the BLT
- 4
Step 1: Cook the Bacon
In a skillet over medium heat, cook the slab bacon until crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Step 2: Toast the English Muffins
While the bacon is cooking, split the English muffins and toast them until golden brown.
- 6
Step 3: Assemble the BLT
Spread garlic aioli on both halves of the toasted English muffins. Layer with crispy bacon, slices of heirloom tomato, and bibb lettuce.
