On Travelling Diva, while cooking, eating and shopping in London, Ritu Dalmia shares her version of a BLT sandwich with eggs. BLT is a popular British tea time sandwich which stands for bacon, lettuce and tomatoes.
Cut the bread into 3 equal portions, length wise and horizontally.
Crack the eggs into a bowl, add the milk, season well & beat thoroughly.
Pour on to a large plate and lay the bread, cut the side down in the eggy mixture. Leave to soak for a minute before turning over.
Heat a large frying pan, add oil and fry the bacon on medium heat till crisp. Remove & drain well on kitchen paper.
Next, fry your eggy bread. Start with the cut side down & cook for 1-2 minute on medium heat till each piece is golden brown. Turnover and cook for another minute or so.
Now place the bread on a plate & spread the ketchup on the base slices.
Add a layer of tomato, followed by the bacon and the rocket leaves.
Finish by spreading the Dijon mustard & mayo onto the top half of the eggy bread slices & assemble all together. Cut at an angle and serve immediately .
Tip: For vegetarian could do this without bacon. Just add some fresh mozzarella cheese and maybe some caramelized onions.