Lunch

BLT Egg Sandwich

Crispy bacon meets a silky fried egg, tucked between toasted wheat bread layered with cool lettuce, juicy tomato, and a touch of light mayo for a rich, savory bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

BLT Egg Sandwich
Total
11 min
Prep
5 min
Cook
6 min
Serves
1

Nutrition per Serving

Calories
288
Protein
21g
Carbs
21g
Fat
15g
Fiber
6g
Sugar
3g
Sodium
681mg

Ingredients

  • 3 slices center cut bacon (such as oscar mayer)
  • 1 large egg
  • 2 slices light whole wheat bread (such as Arnold light (or gluten-free bread))
  • 2 to 3 iceberg lettuce leaves
  • 2 thin slices beefsteak tomatoes
  • 1 tbsp light mayo

Instructions

  1. Heat a medium nonstick skillet over medium heat. Add the bacon and cook, 5 to 6 minutes, turning halfway until crisp. When cooked, set aside on a paper towel and wipe some of the fat, leaving a little to cook the egg. Crack the egg, cover and cook until the yolk is set.
  2. Meanwhile, toast the bread. Assemble the sandwich by putting the mayo on the bottom, then the egg, then the lettuce, bacon and tomatoes. Cut in half and eat right away.