Breakfast BLT

Serves 4

A twist on the regular BLT, this sandwich also contains scrambled egg, nestled between toasted English muffin. It could be a treat for Dad on Father's Day .

4	strips bacon
4	eggs
2	tablespoons milk
	Salt and pepper, to taste
2	tablespoons butter
4	English muffins, split and toasted
4	leaves lettuce
8	grape tomatoes, sliced thinly

1. In a nonstick skillet on medium-high heat, render the bacon until it is brown and crisp, turning once with tongs. Remove from the pan and transfer to paper towels to drain. Discard all but 1 tablespoon of the fat from the pan.

2. In a bowl, mix the eggs, milk, salt, and pepper. Add the butter to the skillet and set the pan over medium heat. When the butter melts, add the egg mixture. Cook, stirring and scraping the bottom of the pan with a rubber spatula, and scrambling the eggs until large curds form.

3. Cut each strip of bacon in half. On the 4 bottom pieces of muffin, arrange lettuce, tomatoes, and bacon strips. Divide the egg evenly among the muffins. Cover with the muffin tops. Emily Schwab