New American BLT with Duck Bacon
Make any breakfast or lunch special with this updated take on classic BLTs with Duck Bacon.
Ingredients
Seasoned Tomatoes
-
4 slices Heirloom Tomato
-
3-4 rings Red Onion, thinly sliced
-
1 tsp Olive Oil
-
1/4 tsp Rice Vinegar
-
1/4 tsp Fresh Parsley, chopped
Duck
-
3 slices Maple Leaf Farms Duck Bacon
-
1 Tbsp Brown Sugar
-
2 Tbsp Bourbon
Sandwich
-
2 slices Thick Rustic Bread, toasted
-
1 Tbsp Mayonnaise
-
3-4 leaves Limestone Bibb Lettuce
-
1 tsp Unsalted Butter
-
1 large Egg
-
Pinch of Sea Salt
-
Pinch of Black Pepper
Directions
Seasoned Tomatoes
-
1
In a small mixing bowl, gently toss the heirloom tomato slices and red onion rings with the olive oil, rice vinegar and chopped parsley. Season tomatoes generously with sea salt and black pepper and set aside.
Duck
-
1
In a skillet, cook the duck bacon over medium heat, turning until crisp. Transfer to plate and return skillet with any grease to the stove.
-
2
Add the brown sugar and bourbon to the skillet and cook over low heat until mixture starts to thicken.
-
3
Add the cooked duck bacon to the syrup and continue to cook for 30 seconds until thoroughly coated. Place duck bacon on a plate and set aside.
Sandwich
-
1
Spread the mayonnaise on one piece of toast, then top with the duck bacon, tomato salad and Limestone Bibb lettuce.
-
2
In a small, non-stick skillet, melt the butter and add the egg. Fry the egg over medium-high heat, turning once, until it starts to crisp around the edges; the yolk should still be runny.
-
3
Slide the egg on top of the lettuce, sprinkle egg with sea salt and black pepper, close sandwich and eat immediately.
