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The Ultimate BLT

By
Tanya Eng
Photography by
Mark Schultz
We switched out the B for thin slices of pancetta, the L for cucumber ribbons and the mayo for healthy edamame dip, then added a poached egg on top.

Ingredients

  • 8 slices pancetta (about 2-1/2 oz / 75 g)
  • 3 baby cucumbers or 1/2 English cucumber
  • 1 tbsp  (15 mL)  vinegar
  • 4 eggs
  • 4 slices focaccia bread, each about 3/4 inch / 2 cm thick
  • 1/4 cup  (60 mL)  PC edamame dip
  • 12 slices mixed heirloom tomatoes (about 3 tomatoes)
  • Alderwood smoked salt (optional)
  • Pepper

Preparation

1. Bake pancetta on parchment-lined rimmed baking sheet in 400°F/200°C oven until lightly crisped, 5 to 7 minutes.
 
2. Meanwhile, using vegetable peeler, slice cucumbers into thin ribbons. 
 
3. In deep medium skillet or shallow saucepan, heat 2 to 3 inches/5 to 8 cm water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into small cup; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray. 
 
4. Toast focaccia bread. Spread edamame dip evenly on one side of each slice.
 
5. Top spread side of bread with 1/4 of the cucumber ribbons, 1/4 of the pancetta, 3 tomato slices and 1 egg. Sprinkle with smoked salt and pepper to taste. Repeat to build remaining sandwiches.
If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.
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Source

Fresh Juice: April/May 2012

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