Eggy bread BLT

Eggy bread BLT

  • serves 4
  • A little effort

Ease into the weekend in style, with Merrilees Parker's smart but ever so relaxed eggy bread BLT. Chef Merrilees Parker demonstrates stylish home cooking that’s modern, unfussy and beautifully presented.



  • smoked dry-cure bacon 8 rashers
  • eggs 4
  • milk 1 tbsp
  • ciabatta 1 loaf, cut into 4 and split
  • oil for frying
  • mayonnaise 4 tbsp
  • Dijon mustard 1 tbsp
  • mixed salad leaves 2 handfuls
  • plum tomatoes 4, sliced
  • tomato ketchup
 2 tbsp 


  • Step 1

    Grill or fry the bacon until crisp and keep it warm. Whisk the eggs with the milk and season. Dip the ciabatta in the mixture until well soaked. Heat a little oil in a large frying pan then fry the ciabatta on both sides until it is lightly golden brown and the egg is cooked through.

    Smear the bottom halves of ciabatta with half the mayonnaise, then spread over the Dijon mustard. Cover with the salad leaves and tomato. Season generously and add the bacon. Spread the top halves of the ciabatta with the remaining mayonnaise and the tomato ketchup. Put the tops on and press down lightly.