I was never one for raw tomatoes. The slimy seeds, the mushy interior;  the tough skin, no thank you and pass the broccoli.

But the thing was, I WANTED to like tomatoes. I wanted to dig into a freshly picked garden tomato and sprinkle with salt. I wanted to lay out an heirloom tomato/mozzarella salad, and I really wanted to like a thick, homemade BLT stuffed with beefsteak tomatoes.  But seriously? I couldn’t get past the slimy seeds ((shudders)).

There was one exception to my No BLT rule: Parish Cafe’s Flour BLT. Based on Flour Cafe’s signature BLT; this sandwich has thick, crisp bacon, Boston Bibb lettuce, basil mayonnaise and tons of tomato confit piled on Texas toast. Basically smushy, delicious tomatoes with all of their acidic savory tang, but none of the icky texture issues. The hilarity being that I neither like tomatoes nor mayonnaise, yet this became my order each time I visited this restaurant. This is the power of the Flour BLT.

Having some gorgeous peppered bacon in the fridge; and having just bought a bunch of bright red little grape tomatoes, I had the Flour BLT on my mind.

I decided to brunch-ify it; by adding a gorgeous runny egg and putting it on a sourdough English muffin, but it still has all the best aspects of the Flour BLT.

Make one now.
Slimy-seed free and delicious.

Time: 15 minutes
Makes 4 sandwiches

4 Sourdough English Muffins
4 slices thick-cut peppered bacon
1-2 tbs butter
2 cups grape tomatoes, cleaned and halved
1 bunch cilantro, cleaned, de-stemmed & roughly chop
4 eggs
Cilantro Crema
1 c. nonfat greek yogurt
2 tbs cilantro (use 1/2 from above)
1 garlic clove, peeled
2 green onion stalks, green and white parts
sea salt, black pepper
*If you don’t care for cilantro, substitute basil. Or omit the cilantro in the crema and add a bit of arugula on the sandwiches.

Heat oven to 350. Line a cookie sheet completely with tin foil. Lay bacon in one layer. Bake for 10-12 minutes until crisp. Remove from grease and blot with a paper towel. I prefer the bacon to not be greasy in a sandwich. Set aside.

In a skillet, over medium heat; melt butter. Add tomatoes and sprinkle with salt and pepper. Toss until tomatoes are soft and smushy, about 10-12 minutes.  Save to a warm plate. In the same pan, cook eggs until just over-easy (you may want to add a bit more butter to the pan to prevent sticking).

For the cilantro crema:
In a food process add yogurt, garlic, cilantro and green onion. Add sea salt and pepper. Whir until blended and a pretty green color. Add sea salt and black pepper to taste.

To assemble: Toast English muffins. Spread each half with cilantro crema one slice of bacon, cut in half, one egg and a heap of tomatoes. Sprinkle with fresh cilantro. Add salt/pepper to taste. Thank me later.



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