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Fried-Egg Breakfast BLT with Watercress

An ode to the BLT, this breakfast-ready version uses canadian bacon for a meatier twist and relies on watercress for the "L" in the sandwich, which adds a fresh, almost citrus-like crunch to each bite.

  • Prep:
  • Total Time:
  • Servings: 2

Photography: Lennart Weibull

Source: Martha Stewart Living, March 2016


  • 1 teaspoon extra-virgin olive oil, plus more, if needed
  • 4 slices Canadian bacon
  • 2 large eggs
  • Coarse salt and freshly ground pepper
  • Mayonnaise, for spreading
  • 4 slices brioche or white Pullman bread, lightly toasted
  • 2 Campari tomatoes, thinly sliced
  • 1 cup packed watercress sprigs, tough stems removed


  1. Heat oil in a large cast-iron or nonstick skillet over medium-high. Add bacon in a single layer and cook, flipping once, until warmed through, 2 to 3 minutes. Transfer to a plate; cover to keep warm.

  2. Return skillet to medium-high (add more oil if necessary). Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3 to 4 minutes.

  3. Spread mayonnaise onto bread; divide bacon and tomatoes between slices. Season tomatoes with salt and pepper. Top with watercress, eggs, and remaining bread slices.


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