Fried Egg Salmon BLT

Fried Egg Salmon BLT

From: Chef Heather Terhune, South Water Kitchen and Atwood Grill, Chicago. Yield: 2 servings.

8 slices thick-cut applewood-smoked bacon
4 slices brioche or challah bread, sliced 1/2" thick
1/2 cup mayonnaise
1 lemon, zest and juice only
1 Tbsp. fresh chopped dill
1 ripe Hass avocado, sliced
1 small bunch watercress
1-2 vine

Register to view the full article

Register to view this article

Already a member? .