This may be the most brilliant thing I’ve ever made. And one of the easiest. And now that I know how brilliant and easy it is, one of the most destructive, as I will now be eating it on a really regular basis, and it might be best saved as an occasional treat. But no matter, it is so good, and so easy, and I think I might have come in contact with a divine force during my first bite.
I never was particularly interested in BLTs — they seem empty to me, vapid, naked, and unsubstantial. But a BLT with avocado and egg? Now we’re talking.
There’s not a lot to say here, other than you will benefit from using the best products possible. My other main problem with BLTs is that I can hardly ever taste the bacon, which should be the star of the show. Here, thick-cut bacon is a must. Then, everything else should be the best quality, but picked to highlight the bacon, not compete with it. I just used normal whole-wheat bread, toasted just the way I like it, and spread thick with good unsalted butter, a touch I normally skip in sandwiches. I used butter lettuce, which is a nice, delicate lettuce, whose flavor and texture doesn’t distract from the bacon. The real kicker in this BLT (and A&E), though, is the tomato: a green heirloom tomato fresh from the farmers’ market. Now, I am well aware that this is an extra-special tomato, and one neither you nor I will be able to get on a regular basis, but while it’s summer, you really should take advantage of the heirlooms, if you can get them. This is a perfect use, showing off the milder, less fruity, slightly tangier taste of a green tomato, as opposed to a red, and also it’s firmer texture, which makes it almost a meat substitute in this sandwich, and adds even more body to it.
Regardless, get the best ingredients you can, and treat them with care, and this sandwich will reward you. It is best served with a bowl of soup or chili (semi-homemade, and dressed up with some grated cheddar) and an episode of “The Wire,” after a day spent lounging in the sun in the park.
The Ultimate B.L.T. (and A & E)
Makes 1 sandwich
– 2 slices sandwich bread of your choosing (I used whole-wheat), toasted and top slice spread thick with good quality unsalted butter
– 2 slices thick-cut, good quality bacon
– 2 lettuce leaves (I used butter lettuce)
– 2 thick slices tomato, preferably a green or yellow heirloom
– 1 egg
– 1/3 avocado, sliced
– salt and freshly ground black pepper
1. Fry bacon, removing to a plate lined with paper towels to drain. Discard bacon fat, and immediately fry egg sunny-side up in the same hot pan, still coated with fat.
2. Assemble sandwich, in this order: Piece of bread, strips of bacon (torn in half to fit bread), tomato slices, avocado slices, salt and freshly ground pepper to taste, lettuce leaves (folded), fried egg (carefully slid on top so yolk remains whole). Add top slice of bread. And here’s the second-most beautiful part (after the first bite): Press down top piece of bread, breaking the yolk and letting it ooze out of the sandwich. So satisfying!
3. Slice in half. Devour.