Open-Face BLT with Eggs on the Sunny-Side

Open-Face BLT with Eggs on the Sunny-Side
  • Yield: 4 servings


1pound bacon
2-- (6-inch) baguettes, sliced lengthwise
4large butter lettuce leaves
2medium tomatoes, sliced
-- Salt, to taste
-- Black pepper, to taste
2tablespoons unsalted butter, or use non-stick cooking spray
4-- eggs
Tarragon Mayo:
4tablespoons mayonnaise
2tablespoons chopped fresh tarragon (or 1 1/2 teaspoons dried Italian seasoning)


  1. Cook the bacon according to package directions. 
  2. While the bacon is cooking, combine the mayonnaise and the tarragon in a small bowl, and blend well.
  3. Set the broiler to high, and toast the four halves of baguette in the oven until they’re slightly brown. It should only take about a minute. 
  4. Spread the tarragon mayo on the toasted baguettes. Layer on the butter lettuce and tomato. Season the tomato with salt and pepper. 
  5. Spray a 10-inch nonstick pan with nonstick cooking spray, or melt 1 tablespoon of butter for each batch of eggs, and heat on medium-low. You can make two sunny side-up eggs at a time. Crack the eggs into the pan, keeping the heat low so the eggs don’t brown. Cook the eggs for 3 to 5 minutes, or until the both the yolks and the whites thicken and set. Layer one egg onto each sandwich, and serve warm.
Reprinted with permission from Antonia Lofaso's The Busy Mom's Cookbook: 100 Quick, Delicious, Home-Cooked Meals (The Penguin Group, 2012).