These Breakfast BLTs are a delightful morning twist on the classic sandwich: a toasted English muffin layered with peppery arugula, candied bacon, oven-roasted tomatoes, and finished with a fried egg and snipped chives.
All summer long we make BLTs
In summer I make BLTs constantly—open-faced, with turkey or grilled chicken, or between toasted sourdough slices. I like to add a smear of mayo or mashed avocado, crisp lettuce, garden tomatoes, thinly sliced onion, sharp cheddar and, of course, pickles. And bacon. It’s practically an art form.
For breakfast I’ve adapted the BLT into something bright and satisfying.
Each toasted English muffin half is spread with mayo or chipotle mayo, topped with baby arugula, espresso-candied or thick-cut bacon, oven-roasted tomato halves and a fried egg. It’s simple, rustic and delicious.
Ingredients You’ll Need
- Roma tomatoes – flavorful, with fewer seeds and lower acidity.
- Olive oil – adds moisture and richness when roasting.
- Fresh thyme – use dried if that’s what you have.
- Kosher salt – enhances the tomato flavor.
- Freshly ground black pepper – adds a subtle bite.
- Eggs – fried or poached both work well.
- English muffins – split and toasted; store-bought works fine.
- Mayo – plain or chipotle mayo for extra flavor.
- Baby arugula – for a peppery green contrast.
- Bacon – espresso-candied bacon is delicious, but regular thick-cut bacon is great too.
Preheat the oven to 400°F (200°C).
Line a rimmed baking sheet with parchment. Halve 4 Roma tomatoes lengthwise and arrange them cut-side up on the sheet.
The oven-roasted tomatoes become the standout element of this breakfast. Drizzle the halves with olive oil, season with kosher salt and freshly ground pepper, and sprinkle with thyme leaves.
Roast on the middle rack for about 30 minutes, until the tomatoes are tender and reduced in size. The aroma while they roast is irresistible.
Toast the English muffins, spread each half with chipotle mayo (or your preferred mayo) and top with a handful of baby arugula.
Add cooked bacon slices and two roasted tomato halves to each muffin half.
Fry eggs in a skillet with a little butter until the whites are set and the yolks are still runny, seasoning with salt and pepper.
Place a fried egg on each prepared muffin half.
Finish with snipped chives if you have them on hand for a fresh, mild onion note.
Serve with a knife and fork, pierce the yolk, and enjoy.
Enjoy! If you try this Breakfast BLTs recipe, snap a photo and share it on your social channels.
Breakfast BLT’s
Ingredients
FOR THE TOMATOES:
- 4 roma tomatoes, halved lengthwise
- olive oil
- 1 teaspoon thyme leaves
- kosher salt
- freshly ground black pepper
FOR THE BLTs.
- 2 whole English muffins, split and toasted
- 4 tablespoons spicy mayo, or mayo of your choice
- 1 cup baby arugula
- 8 slices espresso candied bacon, or regular thick-cut bacon
- 4 large eggs, fried or poached
- snipped chives, for serving (optional)
Instructions
MAKE THE TOMATOES:
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Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment.
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Arrange tomato halves cut-side up on the sheet. Drizzle with oil and season with thyme, kosher salt and freshly ground black pepper.
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Roast on the middle rack for about 30 minutes, until the tomatoes are tender and slightly shrunken. Remove and set aside.
BUILD THE BLTs:
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Toast English muffins and spread each half with chipotle mayo or your favorite mayo. Top with baby arugula.
Place 2 pieces of cooked bacon (cut in half if needed), 2 roasted tomato halves and a fried or poached egg on each muffin half. Garnish with snipped chives if desired.
This recipe was originally posted on September 11, 2013 and has been updated with clearer instructions, new photography and helpful details.