BLT is a term synonymous with the sandwich. Bacon, lettuce and tomato is a great trio for a sandwich with the addition of mayonnaise. Why can't we take a great sandwich filling and transform it into something a bit more sophisticated. This recipe potentially can do just that. It has all the elements of the classic BLT sandwich, with the inclusion of mustard and egg. A simple recipe ideal for lunch or a light dinner.
Ingredients: (Serves 4)
- 8 Rashers Streaky Smoked Bacon
- 100g Cherry Tomatoes
- 4 Eggs
- 1/2 Ciabatta Loaf
- 4 Tbsp Olive Oil
- 4 Tbsp Mayonaise
- 1 Tbsp Wholegrain Mustard
- 150g Mixed Lettuce Leaves
- Heat the oven to 200°C & prepare a baking sheet.
- Cut the bread into 1.5 cm cubes or tear into rustic pieces. Place in a bowl, drizzle over the olive oil and stir fully coating the bread. Tip the bread onto an oven tray, spread out and cook in the oven, turning occasionally, until golden and crisp, about 10–15 minutes.
- Gently stretch the bacon rashers on a board with a rolling pin to make them even thinner, then place on a baking sheet with the tomatoes. Cook in the oven until the rashers are crisp and brown, removing the cherry tomatoes when they soften and begin to colour.
- Put the eggs in a saucepan of cold water and place over a medium heat. Bring to a simmer and cook for 2-3 minutes, depending on size, to medium soft-boil. Drain and place in cold water to refresh and stop the cooking process then carefully peel.
- Whisk the mayonnaise, 2 tbsp water and mustard together to a thick, pourable sauce and season to taste with salt and pepper. Carefully cut the soft-boiled eggs in half.
- Break the bacon into pieces and put into a big bowl with the salad, mayonnaise sauce, tomatoes and some salt and pepper. Toss to mix, then pile into serving bowls and top with the croûtons and halved soft-boiled eggs.