B.L.T. with Poached Egg and Basil Mayo

Published September 30, 2012 by jenmatteson

I’m still on tomato overload and finally made our first B.L.T.s with them (I really can’t believe it’s taken this long!).  However, I wanted to make them a little fancy, so I added a poached egg and basil mayo.  Not that B.L.T.s alone aren’t good enough, because let’s face it, bacon and fresh from the garden tomatoes, YUM!  But, I thought the egg would add just a little bit of class (because “money can’t buy you class”, right Countess LuAnn?).  I love basil on my B.L.T.s, but didn’t have any on hand.  I went for the next best thing and mixed an equal amounts of basil pesto and Miracle Whip (mayonnaise would work just fine, but we prefer the tangy zip of the Whip).

Taking a picture of this beauty was another story.  Of course, as mentioned previously (and probably in many posts to come this winter), the pictures aren’t very good since it gets so dark so soon now-a-days (yes, I’m blaming light, not my photography skills, and I can because I haven’t yet invested in one of those super fancy lights).  Not only does the lighting suck, but I was afraid to put the top of the sandwich on and cut it, because of course, the beautifully poached egg would puncture.  That’s the point of the sandwich in the first place, but trying to capture that moment when the yolk leaks out of the egg and all over the rest of the sandwich is an art.  Which is precisely why I am not a food photographer, or even a photographer in general!

This was really good.  Nate didn’t even speak a word while putting it down.  Very quick, very easy, and if you can’t or don’t want to poach an egg, you can always use a fried over easy egg.  Works the same!

B.L.T. with Poached Egg and Basil Mayo

Source: Pigzilla Original
Servings: 2 sandwiches

Ingredients:

2 tsp distilled vinegar
2 eggs
2 tbsp basil pesto
2 tbsp Miracle Whip (or mayonnaise)
4 slices whole wheat bread, toasted
16 leaves spinach, washed and dried
1 large tomato, sliced
6 slices bacon, cooked

Directions:

1. Fill a large sauce pan with water and add vinegar.  Bring to a low simmer.  Slowly add eggs, one at a time (tips for a perfectly poached egg).  Cook for about 3 minutes, until whites are set and yolks are warm and runny.

2. Combine pesto and Miracle Whip in a small bowl.  Spread on one side of the four slices of toasted bread.  Layer one slice of bread with spinach, tomato, bacon, and top with poached egg.  Add second slice of bread and serve immediately.

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2 comments on “B.L.T. with Poached Egg and Basil Mayo

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