Loaded BLT's

Directions

1. Heat a griddle or skillet over high heat. Add the bacon and cook for a few minutes per side until crispy.

2. Transfer to a paper towel–lined plate to drain and press lightly so it stays flat.

3. Lower heat slightly if needed. Crack 4 eggs onto the griddle and cook to your preference (over medium recommended).

4. Season lightly with salt and pepper or an SPG blend. Cook until whites are set and yolks are still slightly jammy.

5. While the eggs cook, season the tomato slices lightly with salt and pepper. Slice the avocado and wash/dry the lettuce.

6. In a small bowl, mix together the mayonnaise, Dijon mustard, garlic, lemon juice, and a pinch of salt and pepper. Stir until smooth and taste, adjusting seasoning as needed.

7. Add a little butter to the griddle. Place bread slices butter-side down and toast about 1 minute until golden. Flip, sprinkle lightly with garlic salt if using, and toast the second side for about 30 seconds (less crispy than the first).

8. Spread the Dijon garlic mayo on the inside of each slice of bread. Layer lettuce, tomato, and avocado. Add bacon (3 slices per sandwich, cut in half if needed), then top with 2 fried eggs. Finish with the top slice of bread.

9. Cut in half and serve immediately. Expect a tall, juicy, messy-in-the-best-way sandwich.