Photo: Markus Spiske
Breakfast BLT
10 ingredients
20 min + 40 min
4
openrecipes
Toasty English muffins topped with oven-roasted tomatoes, bacon and a fried egg.
Estimated Nutrition (whole recipe, rough)
278
Calories
11g
Protein
23g
Fat
9g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 whole Roma Tomatoes, Cut In Half Lengthwise
- 1 Tablespoon Olive Oil
- 1 teaspoon Chopped Thyme Leaves
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 6 slices Thick-cut Bacon, Cut In Half Crosswise
- 4 whole Eggs
- 2 whole English Muffins, Split And Toasted
- 1 cup Baby Arugula Leaves
- 2 Tablespoons Chopped Flat Leaf Parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes