Salmon and Egg BLT

Salmon and Egg BLT 

Yield: 12 sandwiches


  • Approx. 2 lb. (24 thick slices) applewood-smoked bacon
  • 4 oz. (1/2 cup) mayonnaise
  • 1 medium whole lemon, zested and juiced
  • 1 tbsp. chopped fresh dill
  • 12 brioche bread slices, 1/2-in. thick (2 oz. each)
  • 2 bunches watercress, about 12 oz.
  • 24 slices of vine ripened tomatoes (about 4 large)
  • 2 large avocados, peeled, pitted and sliced
  • 12 smoked salmon slices (about 4 oz. each portion)
  • 12 large eggs


  1. Preheat oven to 400° F. On spray-coated or parchment-lined baking sheet, lay strips of bacon. Bake until bacon is crisp and browned, about 15-18 minutes. Keep warm.
  2. Stir together mayonnaise, lemon zest, juice and dill.
  3. Toast brioche. Spread one side of each slice with mayonnaise blend.
  4. For each sandwich, arrange about 1 oz. watercress on each coated bread slice. Top with 2 tomato slices, 2 avocado slices and 2 bacon slices and a salmon slice.
  5. Cook eggs over medium heat in spray-coated nonstick pan until whites are set (completely coagulated and firm) and yolks begin to thicken, but are not hard. Turn eggs over, if desired, for additional firmness.
  6. Top each sandwich with an egg and bread slice. Serve immediately.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).


Commodity Board Recipes



Ahi Tuna Poke & Egg Bowl