YIELD 1 cup
|For the Aioli|
|1 teaspoon||Tabasco sauce|
|Salt and Freshly Ground Black Pepper|
|1 cup||extra virgin olive oil|
|For the BLT|
|8 slices||Brioche or egg bread|
|8 slices||cooked thick cut bacon|
|12 slices||heirloom tomato|
|2 cups||baby lettuce|
For the Aioli
- In a blender, combine the egg yolks, garlic clove, Tabasco and a pinch of salt and pepper. Turn on the blender and slowly drizzle in the olive oil until the mixture is emulsified. Refrigerate until ready to use.
For the BLT
- To make the sandwich, place 4 slices of bread on a cutting board. Top each piece with 2 teaspoons of aioli, 2 slices of bacon, 3 slices of heirloom tomatoes, and a small pile of
lettuce. Season with salt and pepper and top with the remaining slice of bread.
Editor's Note: Look for humane bacon—or go veg and give "mock" bacon a try. (Check out Emeril using soy sausage in this breakfast dish, one his most popular recipes last year.)