BLT Toast

Megan yet again proves bacon makes everything better.


  • 1 pound bacon, sliced into 1/2-inch pieces
  • 1 yellow onion, halved and thinly sliced
  • 1 rustic French loaf
  • Extra virgin olive oil, for drizzling
  • Salt and pepper, to taste
  • 1 head romaine, halved
  • 2-3 heirloom tomatoes, red, orange and yellow


  1. Heat a cast-iron skillet over over medium heat. Add the sliced bacon. Cook until crispy. Remove bacon from the pan and place on a paper towel-lined plate.
  2. Drain almost all the bacon fat, leaving about 2-3 tablespoons in the pan. Add the onions and slowly cook down until caramelized.

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