The Belt Recipe
Smoked tomatoes, and applewood mayo on bacon Texas, fried toast egg – 12 lettuce.
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Ingredients
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Smoked Tomatoes
Applewood Mayo
Fried Toast and Egg
Lettuce
Bacon
Method
Smoked Tomatoes
- 1
Prepare the Tomatoes
Preheat your smoker to 225°F (107°C). Slice the Roma tomatoes in half lengthwise and remove the seeds.
- 2
Season the Tomatoes
In a bowl, mix the olive oil, salt, black pepper, and smoked paprika. Brush this mixture over the cut sides of the tomatoes.
- 3
Smoke the Tomatoes
Place the tomatoes on the smoker rack, cut side up, and smoke for about 1.5 to 2 hours, or until they are tender and slightly caramelized.
Applewood Mayo
- 4
Cook the Bacon
In a skillet over medium heat, cook the applewood smoked bacon slices until crispy. Drain on paper towels and crumble into small pieces.
- 5
Mix the Mayo
In a bowl, combine the mayonnaise, crumbled bacon, garlic powder, and lemon juice. Stir until well mixed and set aside.
Fried Toast and Egg
- 6
Fry the Eggs
In a large skillet, melt the butter over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- 7
Assembly
- 8
Assemble The Belt
On a plate, layer the toasted Texas toast, followed by a layer of smoked tomatoes, the applewood mayo, crispy bacon slices, fried eggs, and finally, the romaine lettuce leaves. Top with another slice of Texas toast, cut in half, and serve.