Kentucky BLTs

Recipe by Charlie Steinberg


12 oz thick-cut bacon (we used Stonecross Farms)

1 medium-sized yellow onion, cut into 1/4" slices

1 head of garlic, roasted in a 350¢ª oven for about an hour, or until soft and golden

1/3 c mayo

1 T lemon juice

Salt and pepper, to taste

8 slices of a hearty bread (we're using a seeded loaf from Blue Dog Bakery)

Bibb lettuce leaves

1 medium-large tomato, cut into thick slices

4 eggs


Place bacon and onions in a large skillet on medium heat, and allow to cook, turning bacon occasionally, until bacon is golden and crispy, and onions begin to caramelize.  Once bacon and onions are ready, set aside to drain on a plate with a layer of paper towels.While the bacon and onions cook, remove roasted garlic from the skin and mash in a small bowl with a fork.  Add mayo and lemon juice, mix well and season to taste with salt and pepper. Set aside aioli until sandwich assembly. Once ready for sandwich assembly, spread a thin layer of the aioli on each slice of bread.  Place two slices of bread, side by side, on each plate (this will be an open-face sandwich), and top with a few pieces of lettuce, bacon and onions, and then the tomato.  Fry the eggs to each person's liking, and top each sandwich with a finished egg. Dig in!