Open-Faced Breakfast BLAT with Spicy Mayo
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Simply Scratch · by Laurie McNamara

Open-Faced Breakfast BLAT with Spicy Mayo

NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 30%
CARBS 22G20% OF CAL
5G FIBER12G OTHER4G TOTAL SUGAR
FAT 33G68% OF CAL
7G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An open-faced breakfast sandwich built on toasted sourdough with spicy mayo, roasted tomatoes, avocado, bacon, and a fried egg. Knife-and-fork hearty.

mainamericanegg dishporkeggsdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 cup mayonnaise (homemade or store-bought)
  • 2 teaspoons sriracha (more or less to taste)
  • 1 teaspoon honey
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 roma tomatoes (sliced in half horizontally)
  • 2 teaspoons olive oil
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • thyme leaves (chopped)
  • rosemary leaves (chopped)
  • 2 sourdough English muffins (split and toasted)
  • 2 cups arugula and spinach blend
  • 1 small avocado (sliced or mashed)
  • 6 slices thick-cut peppered bacon (cut in half (I'm using pepper crusted bacon))
  • 4 eggs (fried or poached)
  • parsley (for garnish)
  • red pepper flakes (for garnish)
PREP
15M
SODIUM
1062MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.