BLT with a Fried Egg

Well I skipped the stuffed green pepper for now and moved on to this sandwich.  For the time being it was less involved and much more what I was craving.

The sandwich is pretty simple but it was the timing that was challenging.  First, I started the bacon and then the egg.  While those were cooking I sliced the tomato and cut the lettuce.  As I juggled the egg and the bacon I pulled out the bread and stuck it in the toaster.  I pulled off the bacon when it looked crispy enough and I wasn't sure about the eggs so I let them cook some more.  When the toaster popped I put some mayo on the bread, and then forgot I had to melt the cheese on the bread and did that while I loaded the remaining side of the sandwich with all of the toppings, including my now overcooked egg...there's always something.  Then the cheese was melted and my sandwich was ready.

Because I overcooked the egg the sandwich didn't have the runny yolk that the recipe said really MADE the recipe.  So...it was good but not great, and too much effort for a not great sandwich.  Yet, as I am sitting here typing this I think I might go try again...cause I am kind of hungry...

On a happier note...I also decided to make devilled eggs as an appetizer.  Which I love but have never succeeded at making myself.  My Mother-in-Law makes the best devilled eggs but she is one of those fly by the seat of her pants cooks and I really need direction and most importantly measurements.  So after about 3 failed attempts at her recipe (which uses ranch dressing instead of mayo) I decided to try a tried and true recipe found on the good old internet.  And...it was great.  Minus my heavy handed paprika topping, which thankfully did not ruin the flavor.

BLT Recipe: http://www.thekitchn.com/thekitchn/inspiration/tax-night-supper-the-spanglish-sandwich-with-avocado-082068

Classic Devilled Eggs

Ingredients: 6 eggs
1/4 cup of mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Directions:
Place eggs in a single layer in a saucepan and cover with enough water that there's 1.5 inches of water above the eggs.  Heat on high until water begins to boil, then cover, turn heat to low, and cook for 1 min.  Remove from heat and leave covered for  minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water.  Gently dry with paper towels.  Slice eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.  Mash the yolks into a fine crumble using a fork.  Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into egg whites.  Sprinkle with paprika and serve.

http://www.keyingredient.com/recipes/8588475/classic-devilled-eggs/