Easy BLT

Easy BLT is the diner classic pushed into brunch territory with a fried egg and a peppery handful of arugula standing in for the usual iceberg. The structure is the same: bacon, tomato, greens, mayo on toast. The upgrades are where it shines.

The bacon gets cooked first in a nonstick pan, drained on paper towels, and the same skillet, still slicked with bacon fat, cooks the eggs. That is the move. Eggs fried in smoky bacon fat pick up a savory edge you cannot fake. Runny yolk intact, they go on top of the tomato so that when you cut the sandwich in half the yolk runs down over everything. The mayo gets a stir of chili sauce for a mild Russian-dressing kick, and rye bread toasted instead of soft white keeps the sandwich structured under all that weight.

Kitchen Tips

• Render the bacon slowly over medium heat. Low-and-slow gives you flat, evenly crisp slices instead of curled, burnt ribbons.
• Fry the eggs over-easy, not sunny-side up. A quick flip sets the top of the white just enough to hold together when the sandwich gets cut, but keeps the yolk runny.
• Use a really ripe tomato, salted lightly and blotted on paper towel. Watery tomato is what turns a BLT into soggy bread.
• Toast the rye until firm but still soft inside. Over-toasted rye shatters on the first bite.

Variations

• Swap arugula for watercress or butter lettuce.
• Use sourdough or a thick-cut brioche instead of rye.
• Add a slice of avocado or sharp cheddar for a BLTA or BLT cheeseburger turn.