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B&B BLTs

From YELTON MANOR BED & BREAKFAST
OK, I admit it, I'm a freak for Bacon, Lettuce and Tomato sandwiches. So when I opened my Bed and Breakfast, I wanted to create a breakfast entre that captured the aroma and flavor of this classic sandwich. This dish is easy, beautiful and delicious! It's not a sandwich though, it's a casserole dish! It is incomparable with fresh summer tomatoes, but I sometimes use sun-dried tomatoes in the winter to create a rich flavor variation. A side dish of perfectly browned home fries makes this a memorable meal. Serves 8.

1 pound lean, quality bacon
1 head leaf lettuce (I like red, but romaine is nice too)
10 eggs
1/3 cup Dijon mustard
2 teaspoons salt
1 quart heavy cream
4 cups bread cubes (I like hearty bread like challah, whole wheat or sourdough)
3-4 perfectly ripe tomatoes, sliced

Preheat the oven to 350 degrees. Butter a 9x13 glass baking dish.

Dice the bacon and cook over medium heat until until browned. Transfer to a paper towel to drain. Wilt the lettuce in a pot of salted, boiling water for about 30 seconds. Drain and pat dry. In a large bowl, whisk the eggs thoroughly. Stir in the mustard and salt. Beat in the cream. Sprinkle the bread cubes, lettuce and bacon evenly across the bottom of the prepared dish. Pour the egg mixture into the pan. Lay the tomato slices across the top. Bake for 50-60 minutes until it?s high, browned and firm in the center. This will cut most effectively when it has a chance to set for about 15-20 minutes. Serve with Tabasco sauce as a condiment option.

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