These are similar to a BLT, but with cream cheese and egg added. We had ours for lunch, but of course these would be great for breakfast!
The recipe only makes 1 sandwich, so be sure to have extra ingredients on hand if you’re making this for more than one person.
I cooked the bacon, sliced up the tomato, and rinsed the lettuce leaves first to prepare the ingredients.
The bread is toasted and smeared with cream cheese before the eggs are prepared. The instructions for the eggs were very clear here and made it easy to cook them correctly.
The last step is just to assemble everything: bread, eggs, bread, bacon, lettuce, tomato, bread.
It tastes very much like a BLT, but the egg and cream cheese elevate this to the next level. It was absolutely delicious!
I chose to use sourdough bread, but the recipe also suggests whole wheat. I just knew I’d personally prefer the sourdough to the whole wheat.
I was tempted to write “easy,” but working with the eggs could be slightly challenging for some people – especially for kids, which the cookbook is geared toward. That being said, the instructions are very clear and easy to understand which simplifies it a little bit.
You’ll need bread (sourdough or whole wheat), cream cheese, eggs, butter, bacon, tomato, and romaine lettuce.