This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.
I’m a sucker for a good BLT sandwich. And it turns out, I’m also a sucker for these BREAKFAST BLTs with Spicy Mayo and Arugula! Anything is breakfast if you put an egg on it, right? Right.
This Breakfast BLT Sandwich has the most perfect fried egg on it and a liberal amount of thick-cut bacon, spread with spicy mayo and with peppery arugula as a substitute for traditional lettuce.
It would be the perfect thing to serve for Father’s Day, and it’s SUPER easy to make, whether you are serving up one sandwich or feeding a crowd (see recipe notes).
First, let’s talk about the bacon. Because it wouldn’t be a BLT without it.
Wright Brand Bacon is thick-cut, so not only do you get an extra “bacon-ey” taste in every bite, but it holds up extremely well when you cook it. I always find that thinner bacon tends to crumble apart easily, especially when you cook it to be crispy.
Full, intact, thick slices of bacon work best in this breakfast BLT sandwich.
I also love the quality, smoky taste of Wright Brand Naturally Smoked Hickory Bacon. It’s hand-selected, hand-trimmed, and smoked for eight hours over hickory chips. YUM. And the fact that it’s packaged in a re-sealable bag is super convenient.
You can pick up a package of Wright Brand Naturally Smoked Hickory Bacon from your local Walmart. Here’s an offer from Ibotta for a discount!
I love topping breakfast sandwiches with fried eggs with a runny yolk (like in this vegetarian breakfast sandwich). I love that it adds a creamy texture and it’s like a fun surprise when you bite into it. And the best part? Mopping up any yolk that spills out onto the plate with the bread from the sandwich.
To make my fried eggs, I first melt butter in a nonstick skillet. Then, I crack an egg (or two) into the hot pan. I let the eggs settle a bit and cook up around the edges, then I cover the pan. This traps the heat in and ensures the eggs will cook on the top AND on the bottom, without having to flip them.
I guess technically these are more like sunny-side up eggs, except that I cook them on medium-high heat to get those crispy edges fried eggs are known for.
I also cooked the yolk slightly longer than I would if I weren’t putting it on a sandwich, so it didn’t get TOO messy.
If you’re cooking for a crowd, you can bake both the bacon and the eggs in bulk using a sheet pan….