Flash Pairing #6 - BLT : Farm Fresh and Amazing

Sometimes the simplest recipes that come together quickly are the most delicious! And if your ingredients all come from a farm and are freshly picked, that's even better!

On Thursday, I made the most amazing BLT N' Egg sandwich.  And it was healthy. I got all the ingredients from a real farmers market, and from a real butcher shop, and the wine courtesy of an Arizona winery.  So, I put the whole eat fresh and local trend to the test on our dinner table:)  And the results were yummy!
Here is a list of the people I used and I highly recommend you pay them a visit if you are in Arizona.

1. Bacon from The Pork Shop on Queen Creek
2. Tomatoes and eggs from Tonopah Robs in Tonopah
3. Lettuce from Greer Family Farms in Waddell
4. Corn from Rousseau Farms in Waddell
5. Wine from Dos Cabezas WineWorks in Sonoita

The only thing not homemade or fresh was the bread ( I planned on making it fresh just ran out of time) and the mayonnaise.  If visiting 5 places isn't in your schedule than just make it with good ingredients and it is still a no miss recipe.-  It just so happened that I had these ingredients at this time...

So now that I have you salivating I will waste no more time and give you the recipe.

Fried egg and farm fresh BLT
Ingredients. Serves 2
2 fresh/organic eggs
2 slices sourdough bread toasted
1 large leaf of romaine lettuce
1 large tomato sliced (make sure it is tasty or don't bother)
6 slices hickory smoked bacon
Mayonnaise
Salt and pepper
2 ears of corn

Directions:
1. Place your bacon slices on a wire rack, and put on a jelly roll sheet. Heat your oven to 475. Place the bacon in the oven and cook for 8 minutes. Take out of oven, flip and cook for another 4 minutes or until your bacon is crisp.
2. Meanwhile boil your water for the corn in a large pot.  Place in corn and boil for about 5 minutes or until corn turns a nice color of yellow.
3. Toast your bread lightly and slice the tomato.
4. When the bacon is done take some of the grease about 1 TBS, and put in a heated skillet. Once skillet is hot carefully add the two eggs one at a time. Salt and pepper the eggs. Let cook for about 2 minutes or until you can see the yolk is set but not cooked through. Remove from heat.
5. To assemble: add mayo to bread, then lettuce, tomato slices, next the bacon, and top with the egg. This is an open faced, eat with a knife and fork, kinda meal. Serve with your corn and enjoy!

Pair with a rose' wine because the smokey quality of the bacon with the wine is wonderfully delicious, a magic pairing! And the Dos Cabezas Pink is my husbands favorite Arizona wine, it is really good and very food friendly. It is a 50/50 blend of granacha and primitivo.

Thanks you and enjoy! Please share your comments and question below!

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