'Becks and Posh' is modern cockney for 'nosh'. Follow English-Girl-Abroad, Sam Breach, on her culinary travels, mainly in the San Francisco Bay Area, but also further afield, whilst she plays at being amateur restaurant critic, wine taster, food photographer, cocktail connoisseur, party planner, good food forager and practising home cook, with trusted French advisor, Fred, by her side.
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47 Comments:
At 15/7/08 12:54,
Anonymous said…
Beautiful sandwich, beautiful picture. A definite winner over the plain BLT, now just add a wee bit of red onion and I'd be in heaven! :)
At 15/7/08 13:08,
Anonymous said…
I add a thin spread of my Pommery cognac mustard [that I am notoriously stingy with] - it goes very well with think-sliced Idaho bacon.
At 15/7/08 13:45,
Dolores said…
Yum! *And* it's all locally grown and/or produced. Double yum!
At 15/7/08 13:56,
cookiecrumb said…
Yolko!!
Cackle, cackle, cackle.
At 15/7/08 14:22,
ChrisB said…
That looks so delicious.
At 15/7/08 15:51,
Anonymous said…
That is a gorgeous, gorgeous sandwich. I am so jealous that you have access to fresh eggs!!
At 15/7/08 17:45,
Cali said…
Avocado!
At 15/7/08 20:18,
Allen said…
I love the use of avocado -- creamy and luscious :-)
I don't do anything unique to my BLT, other than drop the lettuce altogether and double-up on the bacon ;-)
At 16/7/08 01:44,
Beccy said…
It's breakfast time here and I wish I was eating that!
At 16/7/08 08:33,
Chu This said…
This looks beyond amazing. I just ate breakfast, yet I'm suddenly hungry again!
At 16/7/08 10:56,
Hot Saucy said…
I LOVE AVOCADOS! They are great in a tortilla with mayo and b-b-q sauce.
At 16/7/08 12:00,
Alice Q. Foodie said…
That's a weekend breakfast staple around here - preferably on brioche! We've got some friends out here with chickens - can't wait until they have enough eggs to share!
At 16/7/08 12:37,
haonusa said…
Holy schmoley! I just dripped saliva on my keyboard...
Noah
At 16/7/08 13:54,
Cate said…
Love, love, love BLTs, especially in the summertime. We had a BLT with Avocado in Bermuda some 10 years ago, which quickly became one of our favorites.
At 17/7/08 14:44,
carlydee said…
Aww, thanks. Now I'm hungry. <3
That's a good picture of a tasty sandwich right there.
At 17/7/08 21:05,
Anonymous said…
Yum, that looks so yummy!
At 18/7/08 01:17,
Anonymous said…
I start every Saturday morning with this sandwich!! Great minds eh?? My presentation is definitely not as good though...
At 18/7/08 08:10,
Simply...Gluten-free said…
My BLT is with gluten free bread (of course) and avacado! Just can't beat that combo. Beautiful pix. Love your blog.
At 18/7/08 08:49,
Anonymous said…
Beautiful photos! I really like your site.
At 18/7/08 19:31,
Catherine said…
avocado and havarti (with Morningstar "bacon" ), coarse sea salt, little vinegar on the avocado, a little mustard on the bread ...hmmm!
At 19/7/08 22:20,
Kitt said…
That is a cruel photo. I'm hungry, dammit!
BLTs and their variants rock.
At 20/7/08 02:09,
Anonymous said…
Now that is Brunch sorted! Mmmmm!
At 20/7/08 15:47,
HAPPY IN NEVADA said…
My aunt used to make the bacon/egg/tomato/cheddar cheese combo' for us on the farm.
When I lived in Seattle, I added avocado - yummy.
I like the way you did it because it spells BEAT, and it's easy to fix when you're worn out/beat.
Still, give those other combo's a try; regardless of what they spell - the smell and eat 'deliciously'.
At 21/7/08 09:01,
Anonymous said…
That looks totally awesome!!!
At 21/7/08 15:11,
Anonymous said…
oh what a mouthwatering delight!
At 21/7/08 16:31,
Mama Mia said…
ahhh, the BLT, so simple but its pure genius! I always add avocado. Your BLT looks AMAZING!
At 22/7/08 15:40,
Anonymous said…
How do I spruce up my BLT? With a glass of Chardonnay and a side of corn tortilla chips. Seriously, that is one of my favorite wine pairings (or triplings) -- Chardonnay plus bacon plus corn. It sounds weird, but the flavors work together for some reason.
At 22/7/08 18:57,
Anonymous said…
Throw some beet on it and it's positively Aussie
At 23/7/08 09:36,
Anonymous said…
I was a BLT purist until I saw this post. I'm hungry.
At 24/7/08 03:48,
Shreya said…
Lovely creation!:-)
At 24/7/08 17:29,
Paula said…
Oh man, this looks outstanding. Gee, now my dinner plans seem woefully inadequate! Yum!
At 26/7/08 11:46,
Marie said…
Looks great !
At 26/7/08 16:06,
Anonymous said…
This is absolutely my favorite kind of sandwich - we love Fatted Calf - and, I do love almost anything topped with a baked egg. Yum Yum.
At 26/7/08 23:29,
Allison Jones said…
I think the best BLT's are products of mid-summer, due to one thing - heirloom tomatoes. Get a fat slice of a fresh, juicy purple tomato on there, it'll blow any other sandwich out of the water.
Love the egg idea. Reminds me of friend egg sandwiches my mum would make me before school.
At 26/7/08 23:30,
Allison Jones said…
Ah, fried egg, not friend egg. Though a friend egg sandwich sounds comforting. Or cannibalistic.
At 28/7/08 11:06,
Stephanie said…
Sam, this is Perfection. Seriously. A BLT is a joy, in itself. But avocado, egg? Fantastic. Cheese would be wrong. This is, again, perfect.
Good think I just ate lunch!
At 28/7/08 17:24,
kellypea said…
As odd as it may seem, mine's more of a salad, with crostini to dip in the poached egg nestled in the salad. I could eat this again and again. Your sandwich is beyond droolworthy.
At 29/7/08 15:11,
Anonymous said…
I'd make exactly the same sandwich. Except the bacon would be Black Pig, the eggs from the Forths, the avocado from Yael and the bread from Downtown Bakery. Other than that, everything else would be the same. Only mine wouldn't be half as pretty as yours.
At 31/7/08 10:41,
kikibibi said…
Two words: Miracle. Whip.
(yes, I'm from the Midwest!)
At 31/7/08 12:33,
Nicole said…
That looks amazing. My spruce - fresh goat cheese instead of mayo and oven roasted tomatoes instead of fresh ones and arugula instead of lettuce.
At 31/7/08 15:31,
Anonymous said…
Mmmmm! I actually like a few leaves of arugula on my BLT. Something about that peppery freshness that really gives a little something-something to the sammy.
At 31/7/08 16:26,
Anonymous said…
Use pastured-pork bacon from my favorite local producer, dry-farmed tomatoes with their blessed sweetness, California-grown avocados in season, and like you- a hand made mayonnaise with pasture-raised chicken eggs. Oh yeah- don't forget some killer wood-oven bread by Big Sur Bakery.
At 31/7/08 18:37,
Leslie Pave said…
Mix fresh herbs into the lettuce, like cilantro and dill. And instead of straight avocado, try guacamole.
At 1/8/08 06:40,
Jeanne said…
Fresh basil. Mmmm! Beautiful BLT!
At 7/8/08 05:38,
Anonymous said…
Ok, that is the second picture of an egg I have seen. I am making some kind of sandwhich tonight with bacon and eggs. I am hungry! I do wish I had access to fresh eggs again. I did when I was little, but don't now.
At 9/8/08 23:52,
foodstuffs said…
I skip the egg and use homemade blue cheese dressing.
At 14/8/08 05:30,
Curt McAdams said…
I'm a purist when it comes to blt's... though I generally skip the L and just go with BT's... There is nothing I like to add, as it's nearly perfect as is. I have, however, used wasabi mayo.
If it weren't that tomato season is so short, I'd try your version... But I just love the bacon tomato combo!
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