Start Your Mornings Right With This Egg and Avocado BLT Breakfast Sandwich

BLTs don’t have to be reserved for summer—and they don’t have to be reserved for lunchtime, either. With a sprinkling of salt and some sumac-spiked vinaigrette, tomatoes can be BLT-ready no matter the season. Add bacon and an egg, and you have a perfect morning meal.

We enjoy this breakfast combo on Dave's Killer Bread English muffins, which are sturdy enough to sop up a fried egg *and* to hold everything together.

And we love supporting Dave's Killer Bread, a company that cares not just about the quality of its goods, but about the people it hires. Along with employing and training men and women with criminal histories to give them the second chance they need, the company also runs a foundation to help other businesses do the same. Dave's Killer Bread was founded 15 years ago. You can find this line of breads, bagels, buns, and English muffins all over the country—the brand's success speaks for itself—but its history and mission make it taste all the better.

When it comes to taking this BLT over the top, we also love adding avocado into the mix by mashing it right onto the English muffin. The mashed avocado—as opposed to slices—holds crunchy bacon in place as it shatters. Speaking of bacon, our final pro tip is that you should bake it. Cooking bacon strips on a baking sheet as opposed to a skillet allows for cooking a big batch all at once and also makes for easier cleanup.

BLT Breakfast Sandwiches

Yield: 6 servings
Active Time: 11 minutes
Total Time: 28-33 minutes

Ingredients

12 strips thick-cut bacon
6 one-inch-thick slices tomato from 2-3 medium tomatoes
1 teaspoon Diamond Crystal kosher salt, plus more for seasoning
2 teaspoons (5ml) lemon juice
2 tablespoons (15ml) extra-virgin olive oil
1 teaspoon sumac
6 eggs
1 tablespoon butter
1 cup arugula
1 large avocado, pitted and sliced
6 Dave’s Killer Bread Killer Classic English muffins, split and toasted

Directions

1. Adjust oven rack to center position and preheat oven to 425°F (218°C).

2. Line a 13- by 18-inch rimmed baking sheet with aluminum foil. Arrange bacon strips on pan, overlapping as little as possible. Bake bacon for 10 minutes. Rotate pan and continue baking until bacon is as browned as you like it, about 10 to 15 minutes. Remove bacon from oven and transfer to a paper towel–lined plate to drain.

3. While bacon is cooking, lay sliced tomatoes in a colander set inside a bowl and sprinkle with kosher salt. Toss gently to evenly distribute the salt and set aside.

4. In a small bowl, combine lemon juice and extra-virgin olive oil. Whisk to combine. Stir in sumac and season with salt. Set vinaigrette aside.

5. Heat a 10-12 inch skillet over low heat. Crack the eggs into one bowl. When the bacon is out of the oven and draining, add the butter to the hot pan and swirl until melted. Carefully pour the eggs into the skillet. Quickly season the yolks with salt, then cover the skillet and cook until the whites are set but the yolks are still runny, about 3 minutes.

6. While the eggs are frying, in a medium bowl mix arugula and salted tomatoes. Toss with vinaigrette. Divide avocado slices evenly 6 ways and, using a fork, smash the slices onto the bottom half of each muffin. On top of the smashed avocado, add four half-strips of bacon, then top with arugula and tomato salad.

7. When the eggs have cooked, slide one fried egg onto each sandwich, using the spatula to separate the whites in the pan if they've merged together. Top with remaining muffin half and serve immediately.