Breakfast BLTs recipe

Ingredients

• 1 pound (450 g) bacon
• ¼ cup (50 g) dark brown sugar

• 1 cup 1 ounce (30 g) packed fresh basil leaves, roughly chopped
• 1½ teaspoons pickled hot peppers
• Pinch of sea salt
• ½ cup (120 g) mayonnaise

• 2 tablespoons olive oil
• 4 to 6 large eggs
• Pinch of sea salt
• 8 to 12 slices white bread
• ½ head iceberg lettuce
• 2 large tomatoes, thinly sliced

1. Preheat the oven to 375°F / 190°C.
To make the Bacon
2. Lay the bacon on a parchment-lined sheet pan in a single layer. Sprinkle the brown sugar over the top, then bake for 15 minutes. Flip the bacon and bake for 5 more minutes or until deeply caramelized.
To make the Mayonnaise
3. Place the basil, pickled peppers, and sea salt in a food processor. Pulse until finely chopped. Scrape down the sides of the bowl, then add the mayonnaise and process until well combined.
To make the BLTs
4. Heat the oil in a large, nonstick skillet over medium-high heat, then gently crack in the eggs and top each with a small pinch of sea salt. Once the edges start to frizzle, cover the pan with a lid or sheet pan for sunny-side up eggs or flip for over easy or medium. Be sure to leave a bit of soft yolk.
To Assemble
5. Toast the bread slices, then generously slather with the mayonnaise. Layer on the lettuce, tomato, bacon, and egg. If you’re feeling particularly fancy, avocado is nice here, too.
6. Cut in half, triangularly, of course, then serve.