Basil, Bacon, Tomato Egg Sandwich with Jalapeno Mayo

Certain things just go together. The classic BLT has inspired this breakfast sandwich. I make them on small soft rolls – a platter disappears quickly at brunch! This sandwich is easy to make and packs a lot of flavor in every bite.
By | July 13, 2015

Ingredients

  • 6 fresh eggs
  • 6 petit soft buns
  • 2 tablespoons of softened butter
  • 1 medium sized juicy ripe tomato, sliced thin
  • 6 slices of your favorite bacon
  • 12 large basil leaves
  • 1 small jalapeno pepper
  • 4 tablespoons mayo
  • sea salt

Preparation

Preheat oven to 425°. Line a cookie sheet with foil and then place bacon on sheet – cook for approximately 10 minutes or until brown and crispy. Drain on a paper towel. While bacon is a cooking, slice and butter buns, pulse jalapeno pepper and mayo in a food processor and warm up skillets with a little butter. When bacon is finished, crack eggs into pan and cook until soft yolk, sprinkle with sea salt. Warm buns in oven and toast slightly until browned but still soft. Assemble sandwiches and enjoy! 

Ingredients

  • 6 fresh eggs
  • 6 petit soft buns
  • 2 tablespoons of softened butter
  • 1 medium sized juicy ripe tomato, sliced thin
  • 6 slices of your favorite bacon
  • 12 large basil leaves
  • 1 small jalapeno pepper
  • 4 tablespoons mayo
  • sea salt
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