prep time: 7 minutes
•
cook time: 15 minutes
•
yield: 12 wraps (2 per serving)
prep time: 7 minutes
•
cook time: 15 minutes
•
yield: 12 wraps (2 per serving)
My son insists on soft-boiled eggs with his Keto BLTs. A boy after my own heart! For the tastiest BLT, salt the tomatoes with a flaky sea salt.
12 slices bacon
6 large eggs (omit for egg-free)
Coarse sea salt and fresh ground black pepper
12 thick slices tomato (about 3 tomatoes)
12 large lettuce leaves, such as romaine, green leaf, or Boston
¾ cup mayonnaise and/or baconnaise, homemade ( see here ) or store-bought (or Egg-Free Keto Mayo, see here , for egg-free)
1. If using standard-sliced bacon, preheat the oven to 400°F; if using thick-cut bacon, preheat the oven to 375°F. Place the bacon on a wire rack set inside a rimmed baking sheet. Bake until crispy, 10 to 15 minutes, depending on how thick the bacon is.
2. Meanwhile, make the soft-boiled eggs: Place the eggs in a pot of simmering (not boiling) water, cover, and simmer for 6 minutes. Immediately rinse the eggs under cold water. Peel the eggs, then cut them in half and place on a large serving platter. Sprinkle the eggs with flaky sea salt and pepper.
3. Place the tomato slices on the serving platter with the eggs and sprinkle them with flaky sea salt. Then add the cooked bacon to the platter.
4. Place the lettuce leaves in a bowl and have mayo out for serving.
5. Let everyone assemble their wraps!
