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BLAT Breakfast Sandwiches

We’ve put bacon, lettuce, avocado, and tomato on an egg sandwich. Could it get any better?

Serves 4
Ready in 20 mins
Prep time 15 mins
Cooking time 5 mins
363 calories per serving


> 4 slices fully cooked bacon
> 1 avocado
> 2 tomatoes
> 4 whole-wheat English muffins
> 2 tbsp light mayonnaise
> 4 large eggs
> 1 cup arugula


Reheat the bacon in the microwave according to package directions. Meanwhile, halve the avocado, remove the flesh, and slice. Slice the tomatoes and set aside. Toast the English muffins and spread with mayonnaise.
While English muffins toast, crack 1 egg into a small, greased microwave safe mug or ramekin. Pierce the yolk with a fork and microwave on high, covered, for 50 sec., checking halfway through, until egg is firm. Turn egg out onto a plate and cover loosely with foil. Repeat with remaining eggs.
Divide the bacon, avocado, tomato, arugula, and eggs among 4 toasted muffin halves and top with remaining muffin halves. Serve immediately.

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