Brunch-Style BLT on Garlic Butter Sourdough

Ingredients

• 4 slices sourdough bread
• 3 tablespoons butter, divided
• 1 garlic clove, minced and divided
• 1 cup cherry tomatoes
• Olive oil, for drizzling
• Balsamic glaze, for drizzling
• 4 large eggs
• 4 slices thick-cut bacon
• 1 handful fresh arugula
• Salt and pepper, to taste

Optional fancy add-ins

• Caramelized onion
• Garlic aioli

Directions

1. Toast the bread. Melt 2 tablespoons butter and stir in half the minced garlic. Brush onto both sides of the sourdough. Broil on a baking sheet until golden and crisp, flipping to toast both sides and watching closely to prevent burning. Alternatively, toast plain bread in a toaster, then brush with the garlic butter.
2. Make the tomato spread. In a skillet over medium-high heat, cook the cherry tomatoes until blistered. Add a drizzle of olive oil and the remaining garlic, smashing the tomatoes with a spoon as they soften. Stir in the remaining 1 tablespoon butter and a drizzle of balsamic glaze. Reduce the heat and simmer for 8–10 minutes, until thick and jammy.
3. Cook the bacon. Fry the bacon until crispy, then drain on paper towels. Cook it while the tomato spread simmers to keep things moving.
4. Scramble the eggs. Beat the eggs. In a nonstick pan over low heat, cook them slowly, stirring gently until just set and creamy. Season with salt and pepper.
5. Assemble. Spread the tomato mixture over two slices of garlic-buttered toast. Layer with scrambled eggs, bacon, and fresh arugula. Add caramelized onion or garlic aioli if desired. Close with the remaining bread and serve warm.

Fake-It-Fancier upgrade

Replace the bacon with pancetta for a luxe twist. Plate with a swoosh of extra tomato spread and a small arugula salad.