Fried-Egg BLTs with Arugula Aioli


Jimmy Bannos Jr. improves on the classic BLT by layering his version with curly frisée, lemony arugula aioli, thick-cut bacon and juicy heirloom tomatoes. He tops it all with a runny fried egg. Slideshow: Amazing BLT RecipesRecipe from Food & Wine America's Greatest New Cooks 

Fried-Egg BLTs with Arugula Aioli
Photo: © Christina Holmes
Total Time:
45 mins


  • 1 tablespoon pine nuts

  • 1 1/2 cups lightly packed baby arugula (2 ounces)

  • 1/4 cup lightly packed parsley leaves

  • 1/4 cup lightly packed basil leaves

  • 1 garlic clove

  • 1 cup mayonnaise

  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese

  • 1/4 cup extra-virgin olive oil, plus more for brushing

  • 1 1/2 tablespoons fresh lemon juice

  • Kosher salt

  • Freshly ground pepper

  • 12 thick-cut slices of rustic Italian bread

  • 12 slices of thick-cut bacon (12 ounces)

  • 2 large heirloom tomatoes, sliced 1/4 inch thick

  • 3 ounces frisée, torn into bite-size pieces (1 1/2 cups)

  • 6 large eggs


  1. In a small skillet, toast the pine nuts over moderate heat until lightly golden, about 4 minutes. Let cool.

  2. In a food processor, combine the pine nuts, arugula, parsley, basil and garlic and pulse until coarsely chopped. Add the mayonnaise, grated cheese, 1 tablespoon of the olive oil and 1 tablespoon of the lemon juice and puree until smooth. Season the aioli with salt and pepper.

  3. Preheat a large griddle. Brush both sides of the bread slices with olive oil and griddle over moderate heat, turning once, until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, 3 to 4 minutes per side; drain on paper towels.

  4. In a medium bowl, gently toss the tomato slices and torn frisée with 1 tablespoon of the olive oil and the remaining 1/2 tablespoon of lemon juice; season with salt and pepper.

  5. In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and fry sunny-side up or over-easy. Transfer to a plate and season with salt and pepper.

  6. Lay 6 slices of toast on a work surface and spread with the aioli. Top with the tomatoes and frisée, then the bacon and eggs. Close the sandwiches, cut in half and serve right away.

Suggested Pairing

Juicy, full-bodied Italian rosé: 2011 Cantalupo il Mimo

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