upscale blat: pork belly style

There’s a blt, and then there is a blat.

There’s a blat, and then there’s a fancy blat.

And then we throw it all up in the air by slow braising steak cut bacon, pork belly style, replace the lettuce with a micro green salad, ramp up the mayo into a basil aioli, use heirloom tomatoes, and top the whole darn thing with a fried egg. Oh, and then we stack it all up in some sliced brioche.

Let me tell you. That this, is the play. This is the sandwich that is going to ruin all plain old regular blts for you in the future.

Ingredients:

1 pack steak cut bacon

3 cups chicken stock

1 egg

3/4 cup avocado oil

1 tsp dijon mustard

juice of 1/2 lemon

1 tsp salt

splash of worcestershire sauce

large handful of basil leaves

sliced brioche

2 Tbsp butter

eggs

microgreens

evoo

pinch of salt

heirloom tomato, sliced

avocado, sliced

Directions:

Preheat oven to 325.

Stack slices of steak cut bacon layered with fat on the top in a deep oven safe pan. Top with chicken stock.

Braise for 2 hours.

Combine 1 egg, dijon mustard, lemon juice, 1 tsp salt, avocado oil, worcestershire, and basil leaves in a glass jar. Use an immersion blender to combine. Refrigerate aioli until ready to use.

Toast brioche slices.

In a sauce pan, eat butter over medium high until melted. Crack in eggs and cover until desired cook. Remove from stove.

In a bowl, toss together microgreens, pinch of salt, and drizzle of evoo.

Spread aioli over both sides of brioche. Add microgreens, tomato, avocado, bacon, and fried egg.