Skip to main content

My BLTE, not your BLT!

What, no egg on the BLT?

I grew up eating bacon, lettuce, tomato sandwiches with an over-hard fried egg in the sandwich.  This was the way Mom always made them and I thought that was the way everyone ate them!

This is probably our favorite sandwich in the summer time next to a burger!  The egg added to a BLT makes a huge difference.  It's great for an easy delicious supper and not much else is needed, maybe some potato chips and a good garlic dill pickle. 

BLTE’s were new to Bill until I prepared it one evening for supper after we were just married.  He LOVED it!   It’s a very filling, delicious sandwich!

There’s nothing like a great fresh Beefsteak tomato from the garden on a BLTE!



6 slices bacon, fried crisp
2 eggs, fried over-hard
2 large slices tomato
Miracle Whip or mayonnaise
4 slices bread, toasted


Fry bacon crisp.
Break eggs in skillet; puncture yolk, fry till done on one side, flip, fry on other side.
Assemble the 2 sandwiches.


How do you make your BLT?


  1. Sounds wonderful and such a simple supper, yes this sounds good to me. Diane

  2. I love BLT's, they are my favorite kind of sandwich. And really, how could a fried egg be bad on it.. i mean it's like breakfast :) Great idea, I'll have to try it next time I make BLTs!

  3. Hi Pam! This looks very tempting and satisfying sandwich! I love BLT and it looks even better with Eggs!
    Now, I would love to try Conn's Potato Chips. I have never seen this brand so far but I will keep an eye for it and hopefully be able to try sometimes!

    By the way, thank you for coming to visit and leaving a comment on my blog. I know some people who absolutely hate cilantro. I love it but I kind of understand why. It has very distinct and strong taste. Maybe you can try the creamy cilantro dressing from Trader Joe's and change your mind :-) Let me know if you liked it or not!

  4. That looks so good! I want a sandwich maker too!

  5. Pam,
    I was all set to comment on macaroni salad and then you had to add the BLTE. Yum!!!


  6. My mom would make us fried egg sandwich with bacon and of course Miracle Whip. We never added lettuce or tomato. I am going to give that a try!

  7. I've never heard of anyone putting eggs in their BLT. Sounds interesting.

    P.S. I've given you an award.

  8. Delicious and not just for dinner but lunch, breakfast, or snack time. Dill pickle is am absolute must. I've never heard of those potato chips but will be on the lookout for them.


  9. Food, Fun and Life in the Charente, hope you try it! Have a good day!

    Jenn, it is like breakfast and I can eat breakfast any time of the day! Yum!!!

    Mausi, thanks! The chips are great and I think they are only sold in Ohio and W. Virginia but, they can be ordered on the internet.

    I'm not sure what it is with the cilantro, Probably like you said, it is a strong taste. All the other family members love it. I will definitely let you know after I visit TJ and try it. Thanks!

    3 hungry tummies, thank you! It's a great sandwich!

    Carol at Serendipity, LOL! Good choice with the BLTE! It's one of our favorites for sure!

    Linda, those mom's know how to cook! I love just a plain fried egg sandwich on bread slathered with Miracle Whip. I haven't had one in a long time so I'm thinking that just might be lunch today!

  10. I still have bacon in the frig from the party, I might just make this for lunch! It sounds fantastic!! So simple yet awesome!

    I've always just used Miracle Whip, bacon, lettuce and tomato on toast. Do you think that Miracle Whip is a midwest thing or is it all over?

  11. M @ Betty Crapper, it's a great sandwich! Thank you so much for the award and I will be checking it out shortly! That was very nice of you!

    From the Kitchen, you are so right! It works for any meal and always with a good crisp dill pickle. Thanks!

    Debbi, yes! Many times the simplest things are the best and this one really is.

    And yes, I think Miracle Whip is a Midwest thing. I read somewhere mayo sales fell during the Depression and Kraft created Miracle Whip as a cheaper alternative. It was introduced at the Chicago World's Fair in the 1930's and was an instant hit.

  12. I too have never put a fried egg on my BLT's. I will certainly try it next time I want a substantil lunch or maybe even for dinner, though I think of a BLT as a lunch.

  13. This is the way I like it! Isn't it a BELT sandwich? heheh! Now if you make it with swiss cheese instest of lettuce it would be a BEST sandwich! It looks so good yum!

  14. Carla and Michael, wonderful! I hope you try it! It probably is more for lunch but sometimes I like an easy and good dinner. Actually, it seems like breakfast to me so guess it works anytime! :-)

    Lyndsey, LOL!! Funny!!! BELT is a perfect name for it cause I'm sure it expands the belt. And BEST would work also because I love Swiss cheese. Or, you could drop the lettuce, add an avocado slice and have a BEAT! Thanks for the laugh!!!!

  15. Hi Pam,
    I need to confess that I'm completely mad at BLT's but that one, with the extra egg??? I'm dying to try it!!

  16. This is a winner sandwich.. am loving it.

  17. Salsa Verde, I'm glad you like this one. Like I said when I was young I thought everyone ate it like this. That egg makes it sooo good!

    RV, thank you! It tastes like a winner too! have a great rest of the day!

  18. Pam these sandwichs look georgeous, Love them! gloria

  19. I haven't had one these YUMMY!!! sandwiches in years, my mom always made these for us. I LOVED!!! them THANKS!!!

  20. We adore bacon in our house, and this would be a good one to try.
    We make BLOATS.
    bacon, lettuce, onion, avocado and tomatoes.

  21. I have never even heard of adding an egg, but you can bet I'll be trying this!!

  22. I used to eat egg sandwiches like this as well, with some cheese melted on the top! Delicious.

  23. Gloria, thank you! They are the best!

    heartnsoulcooking, now you have to make one! Enjoy and thanks!

    Corgidogmama, LOL!!! You are very clever! Now I'll have to make a BLOAT! Anything works for me as long as it has bacon. :-) Thanks for the chuckle!

  24. Deborah, great! I hope you like it as much as I do!

    mr. pineapple man, you're welcome! And thanks for stopping by!

    Joanne, the cheese would make it even better. Thanks for the idea and have a good day!

  25. This is a great sandwich Pam!!

  26. We called them BELT sandwiches and knew no other way to make them. When I ordered my first BLT at a restaurant, I asked the waitress where the egg was....LOL

  27. Zia Elle, thanks! Hope you try it, I know you like eggs!

    Clements Family, thank you! It's really a great filling sandwich!

    Mags, the same happened to me at a friend's house when I was young. I'm glad you like BELT's! Thanks!

  28. Why haven't I thought of adding an egg to a BLT? What a great idea!

    Thanks for signing up to follow my blog!

    I'd love for you to join me in the Cookie Carnival! - I just added June's cookie round up tonight. Check it out! :)

  29. Tami, thank you! I will be checking out the Cookie Carnival!


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews