Market Blt Recipe

In a small bowl combine 3 tbs mayonnaise, 1 tsp minced garlic, 1 tsp lemon juice, 1 tsp chopped parsley, 1 tsp chopped chives, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust lemon, salt or herbs to preference. Refrigerate until ready to assemble.

Preheat a skillet over medium heat. Add 1/2 tsp olive oil (optional for leaner bacon). Lay 4 slices of Daily's bacon in a single layer. Cook 3–4 minutes per side for medium crispness, adjusting time for desired doneness. Transfer to a paper towel–lined plate to drain and keep warm.

Crack 4 large eggs into a mixing bowl. Add 2 tablespoons milk and a pinch (about 1/8 tsp) of freshly ground black pepper and 1/4 tsp kosher salt. Whisk until blended and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once butter is melted and foamy but not browned, pour in the egg mixture.

Using a silicone spatula, stir gently and continuously, pushing eggs from the edges toward the center. Cook slowly until soft curds form and eggs are just set but still moist — about 3–5 minutes total. Remove from heat just before fully set; residual heat will finish them.

Fold in 2 oz crumbled Amaltheia goat cheese and 1 cup baby spinach immediately off heat so the cheese melts slightly and spinach wilts. Stir gently to combine. Taste and adjust seasoning with the remaining 1/8 tsp freshly ground black pepper if desired.

Slice 1/2 avocado and 1/2 tomato into thin slices for assembly.

If using croissant: split and lightly toast or warm in a 350°F (175°C) oven for 3–4 minutes. If using whole wheat bread: toast to desired darkness and spread 1 tsp room-temperature butter on the warm bread.

Spread about 1 to 1 1/2 tablespoons of the garlic-herb aioli evenly on the bottom piece of croissant or one slice of toast. Arrange the sliced tomato on top of the aioli, season the tomato lightly with a pinch of salt and pepper.

Place the warm Daily's bacon slices over the tomato. Top bacon with the warm goat cheese-swirled scrambled eggs and wilted spinach mixture.

Layer avocado slices over the eggs. Spread a thin layer (about 1/2 tbs) of aioli on the top piece of bread or croissant and close the sandwich.

If desired, press the sandwich lightly in a panini press or return to a warm skillet for 30–60 seconds per side to warm through and slightly compress. Cut sandwich in half and serve immediately.