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Wednesday, November 4, 2015

Open-Face Green Goddess Bacon Lettuce Tomato's

Open-Face Green Goddess BLTs

Runny eggs are all the rage. Highlight the sunny protein staple in this trendy toast recipe.

  • 8 slices applewood-smoked bacon
  • 4 tablespoons reduced-fat buttermilk
  • 2 tablespoons light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons chopped chives
  • 1 cup lightly packed herbs, such as parsley, basil, mint and tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 1/2-inch slices whole-grain country bread, lightly toasted
  • Nonstick cooking spray
  • 4 eggs
  • 8 leaves butter lettuce
  • 1 large beefsteak tomato, cut into 8 slices

1. Preheat the oven to 400 degrees . Arrange bacon on a wire rack set over a baking sheet and bake until crisp, 20 to 22 minutes. Remove from oven and let cool to room temperature.
2. Meanwhile, puree buttermilk, mayonnaise, lemon juice, chives, herbs, salt and pepper in a blender until smooth to make dressing. Spread each slice of bread with 1 tablespoon dressing.
3. Lightly coat a large nonstick skillet with cooking spray and heat to medium high. Crack eggs into skillet and cook until whites are firm but yolks are still runny, 2 to 3 minutes. Top each slice of bread with 2 lettuce leaves, 2 tomato slices, 2 bacon slices and 1 egg. Drizzle 1 tablespoon dressing over each sandwich.


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