B.E.L.T Sandwich, serves 2 Ingredients 4 slices sourdough bread, sliced 1/2-3/4 inch thick 4-6 slices good quality thick-cut bacon Real maple syrup 1 large heirloom tomato Lettuce leaves from Bibb lettuce 2 free range organic eggs 1 tbsp unsalted butter 1 large garlic clove, sliced in half 1 tbsp mayonnaise Fresh parsley and oregano leaves Fleur de sel or kosher salt Freshly cracked black pepper Preparing the Bacon Cook bacon in a skillet over low heat until crisp.  Drain on paper towels.  While still warm, brush lightly with maple syrup.  Set aside. Frying the Eggs Crack each egg into its own small bowl to check that the yolks aren’t broken.  In two, 6-inch non-stick skillets, melt half of butter over medium-high heat until it starts to bubble.  Pour 1 egg into each pan, being careful not to break the yolks.  Add a teaspoon of water to each pan and sprinkle with fleur de sel. Cook eggs for 3 minutes for a soft-cooked egg and 5-6 minutes for a firmer egg. Assembling the Sandwiches Lightly toast bread and rub with garlic clove while warm.  Spread a thin layer of mayonnaise on each toasted slice.  Carefully stack the lettuce, herbs, tomato, bacon and cooked egg onto one slice.  Sprinkle with freshly crack black pepper.  Top with second slice and cut in half.  Enjoy immediately. B.E.L.T Sandwich, serves 2 Ingredients 4 slices sourdough bread, sliced 1/2-3/4 inch thick 4-6 slices good quality thick-cut bacon Real maple syrup 1 large heirloom tomato Lettuce leaves from Bibb lettuce 2 free range organic eggs 1 tbsp unsalted butter 1 large garlic clove, sliced in half 1 tbsp mayonnaise Fresh parsley and oregano leaves Fleur de sel or kosher salt Freshly cracked black pepper Preparing the Bacon Cook bacon in a skillet over low heat until crisp.  Drain on paper towels.  While still warm, brush lightly with maple syrup.  Set aside. Frying the Eggs Crack each egg into its own small bowl to check that the yolks aren’t broken.  In two, 6-inch non-stick skillets, melt half of butter over medium-high heat until it starts to bubble.  Pour 1 egg into each pan, being careful not to break the yolks.  Add a teaspoon of water to each pan and sprinkle with fleur de sel. Cook eggs for 3 minutes for a soft-cooked egg and 5-6 minutes for a firmer egg. Assembling the Sandwiches Lightly toast bread and rub with garlic clove while warm.  Spread a thin layer of mayonnaise on each toasted slice.  Carefully stack the lettuce, herbs, tomato, bacon and cooked egg onto one slice.  Sprinkle with freshly crack black pepper.  Top with second slice and cut in half.  Enjoy immediately.

B.E.L.T Sandwich, serves 2

Ingredients

  • 4 slices sourdough bread, sliced 1/2-3/4 inch thick
  • 4-6 slices good quality thick-cut bacon
  • Real maple syrup
  • 1 large heirloom tomato
  • Lettuce leaves from Bibb lettuce
  • 2 free range organic eggs
  • 1 tbsp unsalted butter
  • 1 large garlic clove, sliced in half
  • 1 tbsp mayonnaise
  • Fresh parsley and oregano leaves
  • Fleur de sel or kosher salt
  • Freshly cracked black pepper

Preparing the Bacon
Cook bacon in a skillet over low heat until crisp.  Drain on paper towels.  While still warm, brush lightly with maple syrup.  Set aside.

Frying the Eggs
Crack each egg into its own small bowl to check that the yolks aren’t broken.  In two, 6-inch non-stick skillets, melt half of butter over medium-high heat until it starts to bubble.  Pour 1 egg into each pan, being careful not to break the yolks.  Add a teaspoon of water to each pan and sprinkle with fleur de sel. Cook eggs for 3 minutes for a soft-cooked egg and 5-6 minutes for a firmer egg.

Assembling the Sandwiches
Lightly toast bread and rub with garlic clove while warm.  Spread a thin layer of mayonnaise on each toasted slice.  Carefully stack the lettuce, herbs, tomato, bacon and cooked egg onto one slice.  Sprinkle with freshly crack black pepper.  Top with second slice and cut in half.  Enjoy immediately.