Team scrambled or team runny yolks? Make this Breakfast BLT any way you like your eggs and drizzle with maple sriracha aioli for a crowd pleaser at your next brunch!
First of all, it’s National BLT Sandwich month. I mean, how many National blah blah days/months do we really need?
Did you know that April is also National Grilled Cheese Month, Food Month, Pecan Month, Soyfoods (ummm, whaaat?) Month, Soft Pretzel (not hard pretzel) Month…. and a million more national food DAYS too.
Holy cow. Just why?
Okay. So BLT’s. I love ’em and make them all the time. They’re easy. They taste good. I usually always have the basic ingredients on hand.
And, I also love breakfast food. So breakfast + BLT = double the love!
Who am I kidding… I’d eat this sando for any meal of the day, not just breakfast. So, there’s that!
Just #putaneggonit and you’re good to go!
This BLT may seem to be fairly basic bitch, which I’m totally cool with…
BUT, in comes the maple sriracha aioli for the win! If you’re like me, sweet + salty + spicy are the total trifecta of flavor combos.
A little bit of sweet from the maple syrup, a little bit of spicy from the sriracha, and a little bit of salty from the bacon and Gruyère cheese in the BLT. It’s pure heavenly goodness.
Honestly, this sauce. I mean, I’m thinking it might come in handy for elevating a lot of things. Like burgers. OMG. Burgers + maple sriracha aioli. Plus add some fries. Sweet potato fries. OMG. Sweet potato fries + maple sriracha aioli. Dead.
Anyway, you can do this Breakfast BLT 2 ways: scrambled eggs or runny yolk eggs. It’s totally up to you. I love it both ways.
Obviously the drippy, runny yolk goodness only adds more awesomeness to the situation. DUH… look at that liquid gold yolk action… #yolkporn
Breakfast BLT with Maple Sriracha Aioli
Okay, here’s what you’ll need:
Eggs, cooked your favorite way (farm fresh are the best if you have access to them! Hint: go to your local Farmer’s Market!)
Bacon slices, cooked (I bake mine in the oven at 400F degrees for about 15 minutes or until crispy)
Lettuce (I used arugula for a nice peppery flavor)
Tomato (Roma and Heirloom are my favorites for sandwiches, have you tried yellow heirloom? So sweet!)
Cheese (Optional if tolerated. I used a raw Gruyère cheese from Trader Joe’s)
Toast/Bagel/Bun (I used gluten free toasted sliced bread and hamburger buns)
Sauce (the maple sriracha aioli is a winner, but you could always go without <but are you crazy?!>)
- 1/3 cup mayo (paleo/homemade)
- 1 tbsp whole grain mustard
- 1 tbsp dijon mustard
- 1 tsp sriracha
- 2 tbsps maple syrup
- sea salt and pepper, to taste
- eggs, scrambled or runny yolk
Maple Sriracha Aioli
1. Whisk together mayo, mustards, maple syrup, and sriracha. Season to taste with sea salt and pepper. Adjust maple syrup and/or sriracha to sweet/spicy preference.
2. Cook bacon using your preferred method. I always bake on a sheet tray in the oven at 400F degrees for 15 minutes or more until crispy.
3. Cook eggs your favorite way. Runny yolks are awesome for this sandwich, but scrambled is delicious too!
4. Assemble BLT to your liking with toast, bacon, lettuce, tomato, eggs, cheese, maple sriracha aioli.
- Serving Size: 1