BLT and Egg Lettuce Wrap

This is a simple recipe that’s perfect for any meal. It’s a Paleo version of a BLT with the added kick of a fried egg. You can add some Paleo-friendly mayonnaise to get the full experience. Wilderness Family Naturals makes a great organic mayonnaise that’s made with olive, coconut and sesame seed oils. Its only drawback: it does have a bit of added evaporated cane juice. Homemade mayonnaise (recipe follows) is also an option. Otherwise, this wrap is great with a touch of mustard.

Difficulty: Easy

Total Time to Make: 10 minutes

Servings: 1

  • 2 slices nitrate-free, pasture-raised bacon
  • 1 organic, free-range egg
  • 1/4 cup cherry tomatoes, chopped
  • 1 large leaf organic romaine lettuce
  • Salt and pepper to taste
  • Mustard or mayonnaise

Direction

  1. Heat pan over low heat.
  2. Add two slices of bacon and fry until they are cooked to desired doneness.
  3. Turn the heat up to medium and crack the egg over the two slices of bacon.
  4. Top with the chopped tomatoes, salt and pepper and cover.
  5. Cook egg to desired doneness.
  6. Spread mustard or mayonnaise on the romaine leaf and lay the egg on the lettuce.
  7. Wrap the lettuce around the egg, secure with toothpicks and enjoy!

Homemade Paleo Mayonnaise

An electric whisk makes this recipe a breeze, but it can be done by hand, too. Just prepare to use a lot of elbow grease!

  • 1 egg yolk
  • 1 ½ teaspoon lemon juice, freshly squeezed
  • ½ teaspoon mustard
  • ¼ teaspoon. salt
  • ¾ cup olive oil

Direction

1. Whisk the first five ingredients in a bowl for about 30 seconds.
2. Add ¼ c. oil to the bowl in a steady stream while whisking constantly.
3. Repeat with another ¼ c. of oil.
4. Add the final ¼ c. of oil at once and whisk until completely incorporated.

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