It’s been a long time since I’ve had a BLT – and it was just as good now as it always has been. The beauty of this particular sandwich is that you use the sunny side egg to be your condiment, rather than slathering on mayo and mustard. I didn’t really think I liked sunny side eggs, but the yolk oozing down each time you take a bite is so delicious you don’t even need anything else. We chose to buy sourdough, but next time I make these we will just use whatever whole grain bread we’ve got on hand. This sandwich was quick and simple and surprisingly filling. Be careful if you want to add chips, the sandwich carries enough calories alone.
Source: Cook This Not That, David Zinczenco & Matt Goulding
Cost per serving: $1.98
Fat: 20 grams (6 grams saturated)
Sodium: 840 mg
2 slices 7-grain pr sourdough bread, lightly toasted
Handful of arugula
2 thick slices of tomato
4 strips bacon, cooked
Salt and black pepper to taste
Heat a small nonstick skillet over medium heat. Coat with olive oil cooking spray and add the egg. Cook sunny side up until the white is set but the yolk is runny. Lin the bottom half of the bread with the arugula, followed by the tomato slices and bacon. Set the cooked egg carefully on top and season with a pinch of salt and plenty of fresh cracked pepper. Top with the second slice of bread.
Cook This instead of enjoying: Arby’s Market Fresh Ultimate BLT
Fat: 46 grams
Sodium: 1740 mg
[My 2 cents]
We opted to just use romaine lettuce instead of arugula. I don’t really like the taste of arugula, it’s got a kick that I am not a fan of. We always have romaine on hand, but use whatever you’ve got. We also substituted turkey bacon for regular bacon. It’s only got 35 calories a slice, rather than regular bacon which usually has 65 calories a slice. The turkey bacon tasted great, and I didn’t even miss the other!