Elevated Breakfast BLT

Name: Elevated Breakfast BLT
Yield: 1 serving
Ingredients: Makes 2 sandwiches; double as needed; 6 slices duck bacon, fried until crispy; 4 eggs, scrambled or sunny side up; 4 slices bread, toasted; 2 tablespoons Greek yogurt; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1 cup baby arugula leaves; 1 roma tomato, thinly sliced; Salt, pepper, and lemon zest (optional)

User Reviews

0.0

0 reviews

Unrated

Course
Others

Elevated Breakfast BLT

Iris Warren

Report

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Makes 2 sandwiches; double as needed
6 slices duck bacon, fried until crispy
4 eggs, scrambled or sunny side up
4 slices bread, toasted
2 tablespoons Greek yogurt
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 cup baby arugula leaves
1 roma tomato, thinly sliced
Salt, pepper, and lemon zest (optional)

Add to Shopping List

Instructions

Fry bacon in a large skillet over medium-heat until crispy; about 4 minutes on each side. Transfer bacon to a paper towel lined plate. Add eggs to the same pan (in the bacon fat) and fry or scrambled. Transfer eggs to a paper towel lined plate.
In a small bowl whisk together the yogurt, mustard, and salt. Add mustard or salt if needed to reach your desired taste.
Spread a 1/2 tablespoon of the mustard mixture on each piece of toast, then layer two of the pieces with the arugula, tomatoes, bacon, eggs, salt, pepper, and lemon zest. Top with the other slice of bread, cut in half, and serve!