Breakfast Blt Recipe

Inspired by The Oakmont

Time30m

Serves1

braided challah bread + thick cut bacon + shredded romaine + tomato + pickled onions + garlic aioli + egg to order

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Ingredients

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1
Prepare the Ingredients
Gather all the ingredients. Slice the tomato into thin rounds and set aside. If not already prepared, make or buy pickled onions.
2
Cook the Bacon
In a skillet over medium heat, cook the thick cut bacon until crispy, about 5-7 minutes per side. Once done, remove from the skillet and let drain on paper towels.
3
Cook the Egg
In the same skillet, crack the egg and cook to your preference (sunny side up, over easy, etc.), about 2-4 minutes.

4
Toast the Bread
Lightly toast the sliced braided challah bread in the toaster or on a skillet until golden brown.
5
Layer the Ingredients
On one slice of toasted challah, spread 1 tablespoon of garlic aioli. Layer with shredded romaine, crispy bacon, tomato slices, pickled onions, and the cooked egg. Top with the second slice of bread.
6
Serve
Cut the sandwich in half if desired and serve immediately while warm.