 |
|
Everyone knows the classic blt and well-beloved it is, for good reason. The crispy bacon and the crunchy buttered or mayo'd (or both) toast are perfect foils for the cool crispness of the lettuce and the tender, meaty tomato. But, what if you…? Hmmm.
Sliced artisan Italian or French bread (Grand Central's Como in Portland here is nice)
Zenner's Bacon, fried or grilled crisp
Or
Zenner's Andouille, Polska Kielbasa or Louisiana Red Hot (LRH's are, in fact, hot)
sliced thin on the bias and seared to caramelize the edges
Sliced Cheese (Tillamook Cheddar/Swiss/or whatever depending on the meat)
A nice tomato sliced quarter inch thick (homegrown if you're one of the lucky ones)
Romaine with the ribs removed or baby spinach or shredded iceberg
Good mayonnaise (Nalley's here in the northwest or gosh, homemade!)
Sea Salt
Fresh Ground Pepper
Whole Celery Seed
Paprika
Fresh Cilantro
One fresh egg
Gently toast the bread while the bacon or sausage is frying. Take your top slice and a medium water glass and place the bread on the cutting board then twist out a hole with the glass dead center. Melt just below medium margarine, canola or coconut oil in a non-stick frying pan large enough to accommodate the bread. Crack egg into the whole and partially cover. Drain bacon on paper towels and keep warm. Slice tomato, prepare lettuce, dress bottom slice of bread and add pepper and celery seed. Cut up tomato to fit bread, salt lightly and carefully add lettuce to keep a somewhat level sandwich. Add a generous amount of bacon, allowing the ends to extend slightly off the bread. Add cheese and if you like here and quick broil to soften. Check egg for doneness (your call here). Paprika the egg, place "egg in a nest" on sandwich and toothpick both ends. Spatula to plate, then slice to expose the maximum amount of sandwich "face". Slightly separate, allowing the egg yolk (if left soft, hey, it's better for you that way!) to flow down the sandwich and pool between the halves. Garnish plate with cilantro, good potato chips, melon or what-have-you. A nice potato salad would be beautiful. Serve and savor.
|
|
|
