Jammy Egg BLT Roll Ups

And I promise that’s the shortest title I could come up with! ;)

I had eggs, I had bacon, and I had lots and lots of huge, fresh tomatoes. Eden and I have been on a hardboiled egg kick, and I’ve been boiling dozens and dozens of jammy eggs for us recently. BLTs are one of my favorite foods- they are just the perfect marriage of all the things I love. Anyway, you see where this is headed. I put together a couple of my favorite ingredients and came up with these little lettuce roll ups. You could roll the lettuce all the way around the egg, or just fold the romaine lettuce and keep it as a base like I did. Either option is fine! I think wrapping the lettuce all the way around would create a less messy experience, though. Also, don’t skip on the lemony mayonnaise! It adds the perfect amount of acid and salt. So so good. I hope you make these all summer long. I know I will be!

INGREDIENTS:
- 1 head romaine lettuce
- 6 slices thick cut bacon
- 2 large big beef tomatoes
- 3 jammy eggs, sliced in half
Lemon Dill Mayonnaise:
- 1/2 c mayonnaise
- 1/2 T fresh lemon juice
- 1/4 t dill
- salt and pepper
- a shake of cayenne pepper

DIRECTIONS:
1.) Boil water for jammy eggs. Drop eggs in boiling water and boil for 6.5 minutes. Remove and set in a bowl of cold water. Allow to cool completely before removing shell and slicing in half.
2.) Pan-fry bacon until crispy. Set aside on paper towels.
3.) Create lemon mayonnaise. Add mayonnaise, fresh lemon juice, dill, salt, pepper and cayenne pepper. Stir together. A small shake of cayenne pepper won’t create a spicy sauce. It just lifts the flavors and makes it taste that much better! Don’t be afraid!
4.) Cut tomatoes into thick 1/3” slices.
5.) Assembly time! Fold romaine lettuce in half. Stack on one slice of tomato, 1/2 T of mayonnaise mixture, 1 strip of bacon (cut in half), and half of a jammy egg. Top with flaky salt and pepper. Use toothpicks to hold roll ups together. Enjoy!