But I digress. Back to the sandwich. I have been craving this sandwich since that very first day I tried it. But for whatever reason (Lord knows it is the difficulty factor) I have never made them at home. Yesterday Kevin and I were the only ones home for dinner AND I just happened to have been to the store and purchased what I needed for the sandwiches, TADA I knew what we were having for dinner.
When I put out on Facebook and Twitter what I was planning on making, one of my Twitter friends suggested I make a bacon mayo to go with it. I had been planning on a garlic mayo but ummmmm helloooooo bacon mayo? Heck ya!!! SO I was on a mission.
The hardest part of this recipe is waiting for the bacon drippings to cool down so you don't scramble the eggs for the mayo. Seriously, I was pacing the kitchen. It is kind of like a watched pot never boils. Watched bacon grease never cools!! Finally it was cooled and I knew when I added the vegetable oil to it to make the 1 cup total oil needed, it would cool it the rest of the way.
I am doubling the sandwich portion of the sandwich so it can be a meal for 4. This is what Rachael Ray would refer to as a BLD, breakfast, lunch or dinner meal. You have your protein, veggies, and carbs on in one package.
So, without further adieu, I give you the BLTAE!!!
Bacon, Lettuce, Tomato, Avocado, and Fried Egg Sandwich with Bacon Mayo
For the mayo:
2 egg yolks (or 1 extra large)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon white wine vinegar
8 pieces of bacon (preferably apple wood smoked), bacon cooked crisp and drippings reserved
Vegetable oil, enough to make the bacon drippings reach 1 cup
For the sandwiches:
1 large tomato, sliced thin and salted
1 large avocado, sliced thin and salted
8 slices of bacon, crisped and cut in half.
Lettuce, whatever type you choose.
8 slices of bread, toasted
To make the mayo use either a whisk or an immersion blender to blend the egg yolks with the dry ingredients. Add half of the vinegar and whisking briskly. Begin adding a few drops of the oil until the mixture begins to thicken and lighten. Increase the oil flow to constant and continue whisking. Once half of the oil is added dump in the rest of your vinegar. Continue whisking in the remained of the oil. Leave at room temperature for 1 to 2 hours. Can be refrigerated up to 1 week.
Once the mayo has set for a bit. Toast your bread. Spread the bacon mayo on both sides of the bread and layer your tomato, and avocado on one side, topping with the bacon. Fry an egg just so the whites are cooked but the yolk is still runny. Place the egg on top of the bacon and then top with the lettuce and other slice of bread.
WALA you have made your first BLTAE!! Enjoy!