New American BLT with Duck Bacon

Created by Chef Matthew Nolot for Maple Leaf Farms
Make any breakfast or lunch special with this updated take on classic BLTs.


Prep Time {10 min}

Cook Time {15 min}

Serving Size {1 large sandwich}


4 slices Heirloom Tomato

3-4 rings Red Onion, thinly sliced

1 tsp. Olive Oil

1/4 tsp. Rice Vinegar

1/4 tsp. Fresh Parsley, chopped

3 slices Maple Leaf Farms Duck Bacon

1 Tbsp. Brown Sugar

2 Tbsp. Bourbon

2 slices Thick Rustic Bread, toasted

1 Tbsp. Mayonnaise

3-4 leaves Limestone Bibb Lettuce

1 tsp. Unsalted Butter

1 large Egg

Pinch Sea Salt

Pinch Black Pepper


Share this recipe

1. In a small mixing bowl, gently toss the heirloom tomato slices and red onion rings with the olive oil, rice vinegar and chopped parsley.

2. Season tomatoes generously with sea salt and black pepper and set aside.

3. In a skillet, cook the duck bacon over medium heat, turning until crisp. Transfer to plate and return skillet with any grease to the stove.

4. Add the brown sugar and bourbon to the skillet and cook over low heat until mixture starts to thicken.

5. Add the cooked duck bacon to the syrup and continue to cook for 30 seconds until thoroughly coated.

6. Place duck bacon on a plate and set aside.

7. Spread the mayonnaise on one piece of toast, then top with the duck bacon, tomato salad and Limestone Bibb lettuce.

8. In a small, non-stick skillet, melt the butter and add the egg.

9. Fry the egg over medium-high heat, turning once, until it starts to crisp around the edges; the yolk should still be runny.

10. Slide the egg on top of the lettuce, sprinkle egg with sea salt and black pepper, close sandwich and eat immediately.

Reviews  { write a review }

Anonymous { over 2 years ago }