BELT Sandwiches (BLT + Egg)

Ingredients

• 18–24 slicesbacon (thick-cut is best)
• 6eggs
• 12 slicesbread (soft white is best)
• 4 tbsp (60 ml)mayonnaise
• 3 largetomatoes (romas, heirlooms or on-the-vine)
• 6 pieceslettuce (iceberg, romaine, butterhead, mixed greens or spinach)
• to tasteavocado, cheese, sliced onion, mustard, candied bacon or aioli (optional toppings)
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the bacon

   Heat the oven to 200°C (400°F) and line a baking tray with baking parchment or foil. Lay the bacon on the tray, alternating the wide and narrow ends of the slices. Bake for 20–30 minutes, until it reaches your preferred crispness; thin-cut bacon will cook more quickly.

2. 2

   Fry the eggs

   Heat a non-stick frying pan over a medium heat and spray it with non-stick spray. Fry the eggs to your preferred doneness, then season lightly with salt and pepper.

3. 3

   Prepare the fillings

   Toast the bread, slice the tomatoes thinly, and wash and dry the lettuce.

4. 4

   Assemble sandwiches

   Spread a thin layer of mayonnaise on 6 slices of bread, using about 2 teaspoons per slice. Add the lettuce, tomato and a generous layer of bacon, then top with a fried egg and any optional toppings. Cover with the remaining bread slices and serve.

What are BELT sandwiches?

A BELT is a BLT—bacon, lettuce and tomato—with an egg added to the filling. The BLT is an American sandwich, and the fried egg makes this version heartier while keeping its familiar mix of savoury bacon and fresh vegetables.

This recipe cooks the bacon in the oven while the bread and fresh ingredients are prepared. That approach makes it practical to assemble six sandwiches, with each person able to choose how firmly their egg is cooked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 577 calories, 21g protein, 34g carbs, 40g fat.

The bread and tomatoes supply most of the carbohydrates, while bacon and mayonnaise contribute much of the fat; eggs and bacon provide protein. Pair a sandwich with extra salad or vegetables for a fresh side without changing the sandwich itself.

Choosing the bacon

Thick-cut bacon gives the sandwiches substantial, savoury layers, as suggested in the recipe. The broad tray arrangement helps the slices cook evenly; aim for the crispness you like rather than relying on one exact finish.

Bacon can vary in thickness, so start checking thin slices earlier within the 20–30-minute cooking window. Let the cooked slices drain briefly before assembling to avoid making the bread greasy.

Frying the eggs

A non-stick pan over medium heat gives you control as the eggs cook. Fry them until the whites are set, and leave the yolks softer or cook them through according to preference.

Season lightly with salt and pepper, as the method directs. If cooking eggs for several people, work in batches if needed so you can keep track of each desired doneness.

Getting the texture right

Dry the lettuce well after washing so excess water does not dampen the toast. Slice the tomatoes thinly to make them easier to layer and bite through.

Toast the bread until it is lightly crisp but still easy to press around the fillings. Spread the mayonnaise thinly, then put the lettuce and tomato beneath the bacon and egg.

Timing the components

The bacon takes the longest, so start it first and use its oven time to prepare the vegetables and toast the bread. Fry the eggs nearer to assembly so they reach the table warm.

With six eggs, you may need to cook in batches depending on the size of your pan. Keep the other components ready so the sandwiches can be assembled as soon as the eggs are done.

Serving ideas

Serve the sandwiches as soon as they are assembled, while the toast and bacon still have some crispness. A simple side salad or sliced vegetables can add freshness alongside the rich filling.

Avocado, cheese, onion, mustard or candied bacon are optional extras listed for the recipe. Use one or two at a time so the bacon, tomato and egg remain easy to taste.

Recipe notes & tips

• Use a lined baking tray to make the bacon easier to lift off once cooked.
• Check thin-cut bacon before the end of the 20-minute mark.
• Wash and dry the lettuce ahead of assembly so it is ready to layer.
• Slice the tomatoes evenly so they sit neatly in the sandwich.
• Fry the eggs to order if diners prefer different yolk textures.
• Add optional toppings sparingly to keep the sandwiches manageable.

Variations

• Add avocado: Layer sliced avocado with the lettuce and tomato.
• Add cheese: Place a slice over the hot egg so it softens slightly.
• Use mustard: Spread a little alongside the mayonnaise for a sharper flavour.
• Choose different greens: Swap in romaine, butterhead, mixed greens or spinach.
• Try candied bacon: Use it in place of some or all of the regular bacon.
• Change the bread: Toast another soft bread you enjoy in place of white bread.

Common mistakes to avoid

• Overcooking thin bacon: Check it early, as it can crisp before thick-cut slices.
• Wet lettuce: Dry it well after washing so it does not soften the toast.
• Thick tomato slices: Slice them thinly to make the sandwich easier to eat.
• Cold eggs: Fry them close to serving time so they go into the sandwiches warm.
• Too much mayonnaise: Keep to a thin layer so the other fillings remain prominent.
• Overloading the sandwich: Add optional extras selectively to keep the layers stable.

How to store

For the best texture, assemble and eat the sandwiches straight away. Store leftover cooked components separately in covered containers in the fridge and use within 3 days; reheat the bacon and egg until hot, then assemble with freshly prepared bread and vegetables.

Frequently asked questions