Some friends were coming to the cottage one summer weekend and they were in charge of breakfast on Saturday.
They suggested BELTs for breakfast, and how could you go wrong? A Bacon Egg Lettuce Tomato Sandwich is a combination of many of my favourite things.
That was a few years ago and I have cooked Bacon Egg Lettuce Tomato Sandwiches for family and friends many times since then. Pair them up with a plate of fresh fruit and you are good to go until lunch!
BELT – Bacon Egg Lettuce Tomato Sandwich
Print recipe| Serves | 4 |
Ingredients
- 8 Strips of lean bacon
- lettuce for 4 sandwiches
- 2 Medium tomatoes, sliced
- 1/2 Tbsp soft butter
- 4 fried eggs
- salt and freshly ground pepper, to taste
- toasted bread for 4 sandwiches
- 1 Tbsp mayonnaise
Directions
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Fry the bacon until just crisp and then drain on paper towels. Wash the lettuce and dry using paper towels or a linen tea towel. Wash the tomato and slice into 1/4 inch thick slices.  | |
| Toast the bread and butter (if desired). Spread mayonnaise on one side of the sandwich. | |
| Layer on top of the mayo, the tomato slices, salt and pepper to taste, the lettuce, the bacon. | |
| Heat a medium sized frying pan and then add a tsp of the butter; swirl it around to cover the bottom of the pan. Crack 4 eggs into the pan. Let them fry for a minute and then break the yolks using a spatula. Salt and pepper to taste. Let them cook another minute and then flip them over. Remove them from the heat. | |
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Place the fried egg on top of the bacon and then add the top piece of toast.  | |