Blt Egg Sandwich Recipe

In a small bowl combine 2 tablespoons mayonnaise, grated garlic, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, a dash of hot sauce (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and adjust seasoning to taste. Refrigerate while finishing the sandwich so flavors meld.

Toast bread

Heat a skillet over medium heat. Spread butter or brush oil on one side of each bread slice. Place bread buttered-side down in the skillet and toast until golden, about 1–2 minutes per side. Remove and keep warm.

Cook bacon (if not pre-cooked)

If bacon isn't already cooked, add bacon strips to a cold skillet, turn heat to medium, and cook until crisp, 6–8 minutes, turning occasionally. Drain on paper towels. If you prefer chewier bacon, reduce cook time by 1–2 minutes.

Prepare avocado

Slice or mash half an avocado. Lightly season with a pinch (about 1/8 tsp) of salt and a couple grinds of black pepper. Set aside.

Cook eggs over medium

Wipe the skillet clean and return to medium heat with a small pat of butter or a teaspoon of oil. Crack two eggs into the skillet. Cook until the whites are set but the yolks remain slightly runny (over-medium): once whites set around the edges, carefully flip and cook 30–45 seconds more. Season with a pinch of salt and pepper. If you prefer fully set yolks, cook an additional 1–2 minutes.

Assemble sandwich

Spread about half of the aioli on one slice of toasted bread and the remaining aioli on the other slice. On the bottom slice, layer lettuce, tomato slices, onion rings, Swiss cheese, bacon strips, avocado, and finally the two eggs. Top with the second slice of bread, aioli side down. Press gently to compact.

Optional melting step

If you want the cheese melted, after assembling leave sandwich open-faced in the skillet over low heat for 30–60 seconds with a lid on until cheese softens.

Serve

Cut sandwich in half if desired and serve immediately with your choice of French fries, house potatoes, or fresh fruit.