B.E.E.T Sandwiches (Bacon, Egg, Eggplant, Tomato)
 
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Cook time
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A twist on a B.L.T. Salty, crunchy bacon, a runny fried egg, roasted eggplant (excellent for sopping up that egg!) and tomato make this tasty B.E.E.T breakfast sandwich.
Author:
Serves: 2 sandwiches
Ingredients
  • 4-6 slices eggplant, sliced ¼ inch thick
  • 3 Tbsp olive oil
  • 2 Tbsp Balsamic vinegar
  • Salt and pepper, to taste
  • Dash of red chili flakes
  • 4 strips of bacon
  • 2 large eggs
  • 1 large tomato, sliced
  • Spinach leaves (optional)
  • 4 slices sourdough bread (or any thick bread), toasted
  • Mayonnaise
Instructions
  1. Preheat oven to 400°F. Line a baking tray with aluminum foil and lightly grease the foil; set aside.
  2. In a bowl, toss together eggplant slices, olive oil, balsamic vinegar, salt, pepper, and red chili flakes, making each side of the eggplant slices gets coated with oil. Transfer eggplant slices to prepared baking tray and bake for about 20 minutes, flipping once, until eggplant is lightly browned and tender.
  3. While eggplant is cooking, cook bacon in a non-stick skillet over medium heat until crispy. Remove from heat and pat away any grease; set aside. Leave bacon grease in the skillet (to fry the eggs in!)*
  4. Crack each egg into its own little bowl. Heat the same skillet with the bacon grease on medium-low heat. Pour each egg into the skillet, being careful not to break the yolks. Cook eggs for about 3-4 minutes until whites are firm (5-6 mins for a firmer egg).
  5. Spread a thin layer of mayo on each slice of bread. Stack the bacon, tomato, eggplant, and fried egg onto two slices of bread. Sprinkle with salt and pepper, top with the second slices and serve immediately.
Notes
*Frying the eggs in bacon grease gives the eggs an incredibly flavour boost. If you prefer to take the healthier route, though, remove the grease from the skillet and fry the eggs in olive oil or coconut oil.
Recipe by Port and Fin at https://portandfin.com/b-e-e-t-sandwiches-bacon-egg-eggplant-tomato/