Breakfast Blt

• 4 whole Roma Tomatoes, Cut In Half Lengthwise
• 1 Tablespoon Olive Oil
• 1 teaspoon Chopped Thyme Leaves
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 6 slices Thick-cut Bacon, Cut In Half Crosswise
• 4 whole Eggs
• 2 whole English Muffins, Split And Toasted
• 1 cup Baby Arugula Leaves
• 2 Tablespoons Chopped Flat Leaf Parsley

1. 1. Preheat the oven to 400u0b0F. Arrange the tomatoes, cut side up, on a large rimmed baking sheet. Drizzle with the olive oil, sprinkle with the thyme, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Roast for 25 to 30 minutes, until the tomatoes are very tender and shrunken. Remove pan from oven and set aside.
2. 2. Place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden brown and crispy on both sides. Transfer the bacon to paper towels to drain, reserving the bacon grease.
3. 3. Heat 2 teaspoons of bacon grease in a medium skillet over medium heat. Crack 2 of the eggs into the pan, season with salt and pepper, and cook to desired doneness, anywhere from 2 to 5 minutes. Remove cooked egg to a plate. Cook the remaining eggs in another 2 teaspoons of bacon grease.
4. 4. To assemble, place a half of a toasted English muffin on 4 plates. Top each with some arugula, three slices of bacon, two pieces of roasted tomato and a fried egg. Sprinkle the parsley over the top and serve.

tomatoes, olive oil, thyme, kosher salt, freshly ground black pepper, bacon, eggs, english muffins, arugula, parsley

Taken from tastykitchen.com/recipes/breakfastbrunch/breakfast-blt/ (may not work)