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Caramelized Bacon and Heirloom Tomato BLT w/Fried Eggs + Smoked Gouda




Dad, Ninja and my FIL went to Vancouver this weekend for the Canuck season opener :) Obviously, Ninja went to see the OILERS!!!! :) It was Dad's birthday yesterday so it was a nice boys weekend! Which is GREAT because my Dad equates his birthday with the day my Mom was diagnosed :( I hate that but hopefully the excitment of the BIG city and the BIG game helped with the memories...

Annnnnnd... while the boys are away the girls will play :)

I am coming down with the 1st month of school cold. I have had a headache and chills and my temp has been steady around 37.8... not a big deal but sucky for our girl's weekend. I decided to say "screw you cold" and played hard anyways :)



Chestnuts!!! They are everywhere!!!


Yoga girls!
SBean's Music Class
HBear's Broadway class




Picking yummy Blackberries
At the Farmer's Market


Curled up watching Toopy... Mommy can now pee :)
Swim time!
Popcorn and a movie


Morning snuggles selfie
A fall walk




















As soon as Ninja got home, he took over :) I had a much needed nap while he got dinner ready. How lucky am I? LUCKY! Actually I disagree, there is no luck involved. It was about picking the right person. Damn I'm smart! LOL

We have a TON of tomatoes! Everyone is giving us some of their fall bounty and people have a lot of extra tomatoes apparently lol That's ok though Dad and I LOVE tomatoes. The other day I used up a few by making a VERY good BLT and Fried egg sandwich. This was good. Like restaurant good! Easy, delish and a great use of all those tomatoes!

Caramelized Bacon and Heirloom Tomato BLT w/Fried Eggs + Smoked Gouda

Adapted from Half Baked Harvest

8 slices thick cut bacon
4 tablespoons pure maple syrup
3 tablespoons water
1/4 tsp cayenne pepper
8 slices really good whole grain bread (or your favorite bread)
2-4 ounces smoked gouda cheese, sliced
8 leaves of lettuce
2 heirloom tomatoes, sliced
4 fried eggs
1/4 red onion, sliced
salt and pepper, to taste
1/2 cup good quality mayo
¼ specialty mustard (or honey mustard/Dijon/Old Fashioned)

In a small bowl mix together the maple syrup, water and cayenne pepper.


Preheat over to 350.

Place the bacon on a grease cookie sheet. I have a rubber thingy that allows the heat to go under the bacon too... helps get it all around crispy :). Put into the oven and cook basting every few minutes for about 25 minutes.


Remove the bacon from the heat and drain on paper towels. Drizzle a little more glaze over top of the warm bacon.

Slice the tomatoes on a cutting board and drizzle with just a little olive oil. Sprinkle with salt and pepper. Let stand 5 minutes.


Meanwhile preheat the broiler (and start frying your eggs).

Toast the slices of bread lightly in the toaster. Place all slices of bread on a baking sheet. Spread mayo and mustard on slices of bread. 





Divide the sliced gouda cheese over bread. Place under the broiler for 30 seconds or until the cheese is melted. WATCH CLOSELY, they cook quick!



Divide the lettuce over the two bottom slices of bread. Add the tomato slices, red onion and bacon.





Place an egg over the bacon and sprinkle with salt and pepper. Add the top slice of cheesy bread. Eat right away!





The Seasoned Homemaker

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