Restaurants›Simple Eats Restaurant›The B.e.l.t Recipe

The B.e.l.t Recipe

Inspired by Simple Eats Restaurant
Time25m
Serves1

Toasted Sourdough / Poached Farm Eggs / Bacon Greens / Tomato

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sandwich

Method

Sandwich

1

Prep

Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add 1 teaspoon vinegar and 1/2 teaspoon salt to the water. Meanwhile, split tomatoes into 2 even slices and season lightly with a pinch of salt and pepper. Pat bacon dry with paper towel.

2

Toast bread

Heat a skillet over medium heat. Spread 1/2 tablespoon butter on each slice of sourdough. Place bread butter-side down in the hot skillet and toast until golden and crisp, about 2–3 minutes per side. Remove and keep warm.

3

Cook bacon

In the same skillet set to medium-high, add the bacon slices and cook until crisp to your preference, about 3–5 minutes per side for thick-cut. Transfer bacon to a paper towel-lined plate to drain. Reserve a little bacon fat in the pan (optional) to dress the greens.

4

Poach eggs

Reduce the simmer to gentle (small bubbles). Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center. Poach eggs for 3–3½ minutes for runny yolks or 4–4½ minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and drain on a paper towel briefly. Season lightly with salt and pepper.

5

Dress greens

In a small bowl, toss 1 cup baby lettuce with 1 teaspoon olive oil and a small pinch of salt and pepper (or use a tablespoon of reserved warm bacon fat for extra flavor). This keeps greens tender and slightly wilted by the heat of the sandwich.

6

Assemble sandwich

Spread 1 tablespoon mayonnaise (or your preferred spread) on one slice of toasted sourdough. Layer dressed greens evenly on the mayo. Place 2 tomato slices on top of the greens. Arrange cooked bacon slices over tomato. Gently place the poached eggs on top of the bacon (use both eggs, one per sandwich if making two sandwiches — this recipe yields one sandwich with 2 eggs). Season eggs with a pinch of salt and freshly ground black pepper. Top with the second slice of toasted sourdough.

7

Finish and serve

Press sandwich gently and cut in half if desired. Serve immediately so yolk remains runny and bread stays crisp. Provide extra salt and pepper at the table.