Eggy Bread BLT sandwich

On Travelling Diva, while cooking, eating and shopping in London, Ritu Dalmia shares her version of a BLT sandwich with eggs. BLT is a popular British tea time sandwich which stands for bacon, lettuce and tomatoes.

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Ingredients

• 6-8 rashers bacon, rinds removed
  
  1 loaf of ciabatta or French baguette
  
  6 eggs
  
  2 Tbsp milk
  
  1 Tbsp light olive oil
  
  2 tomatoes, finely sliced
  
  25 gm rocket leaves
  
  1 Tbsp Dijon mustard
  
  2 Tbsp mayonnaise
  
  A squeeze of tomato ketchup
  
  Salt & freshly ground black pepper for seasoning

Method

Cut the bread into 3 equal portions, length wise and horizontally.

Crack the eggs into a bowl, add the milk, season well & beat thoroughly.

Pour on to a large plate and lay the bread, cut the side down in the eggy mixture. Leave to soak for a minute before turning over.

Heat a large frying pan, add oil and fry the bacon on medium  heat till crisp. Remove & drain well on kitchen paper.

Next, fry your eggy bread. Start with the cut side down & cook for 1-2 minute on medium heat till each piece is golden brown. Turnover and cook for another minute or so.

Now place the bread on a plate & spread the ketchup on the base slices.

Add a layer of tomato, followed by the bacon and the rocket leaves.

Finish by spreading the Dijon mustard & mayo onto the top half of the eggy bread slices & assemble all together. Cut at an angle and serve immediately .

Tip: For vegetarian could do this without bacon. Just add some fresh mozzarella cheese and maybe some caramelized onions.