Open-Face BLT with Eggs on the Sunny-Side

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Open-Face BLT with eggsThis fork-and-knife sandwich goes great with a brunch Bloody Mary, or with the more kid-friendly Strawberry-Limeade (page 000) or Watermelon Spritzer (page 000). I like your basic Oscar Meyer bacon, but you can also substitute turkey bacon, or a vegetarian option, if you prefer.

Serves: 4

Total Time: 15 minutes


For the sandwiches:

  • 1 pound bacon
  • 2 6-inch baguettes, sliced lengthwise
  • 4 large butter lettuce leaves
  • 2 medium tomatoes, sliced
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons unsalted butter, or use non-stick cooking spray
  • 4 eggs

For the tarragon mayo:

  • 4 tablespoons mayonnaise
  • 2 tablespoons chopped fresh tarragon (or 1 ½ teaspoons dried Italian seasoning)


Cook the bacon according to package directions.

While the bacon is cooking, combine the mayonnaise and the tarragon in a small bowl, and blend well.

Set the broiler to high, and toast the four halves of baguette in the oven until they’re slightly brown. It should only take about a minute.

Spread the tarragon mayo on the toasted baguettes. Layer on the butter lettuce and tomato. Season the tomato with salt and pepper.

Spray a 10-inch nonstick pan with nonstick cooking spray, or melt 1 tablespoon of butter for each batch of eggs, and heat on medium-low. You can make two sunny side-up eggs at a time. Crack the eggs into the pan, keeping the heat low so the eggs don’t brown. Cook the eggs for 3 to 5 minutes, or until the both the yolks and the whites thicken and set. Layer one egg onto each sandwich, and serve warm.

Recipes © Antonia Lofaso as printed in The Busy Mom’s Cookbook by Antonia Lofaso (Avery/ Penguin Group, 2012). Images courtesy of Alex Martinez.
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