Easy BLT
.
Yield
2 servingsPrep
8 minCook
8 minReady
18 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
|
|
| 2 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
mayonnaise, fat free
|
|
| 1 | tablespoon |
chili sauce
|
|
| 4 | slices |
rye bread
lightly toasted |
|
| 2 | slices |
tomatoes
ripe |
*
|
| 1 | cup |
arugula (roquette)
baby |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
|
|
| 2 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
mayonnaise, fat free
|
|
| 15 | ml |
chili sauce
|
|
| 4 | slices |
rye bread
lightly toasted |
|
| 2 | slices |
tomatoes
ripe |
*
|
| 237 | ml |
arugula (roquette)
baby |
*
|
Directions
Cook the bacon over medium heat in a nonstick skillet until golden brown and crisp, about 5 minutes on the first side and 2 minutes on the second side. Drain on a paper towel.
Slide eggs into the skillet (with drippings) and fry until the white is set but the yolk is still soft, about 2 minutes.
Carefully turn eggs over; cook 1 minute longer.
Season with salt and pepper. Remove from heat.
Stir mayonnaise and chili sauce together.
Spread the mixture on each slice of toast.
Lay 2 slices of bacon over the mayonnaise on 2 slices of toast.
Top each with a tomato slice, a fried egg, and the arugula.
Cover with a second slice of toast.
Cut in half and serve immediately.
