From the Kitchen: BLT + Egg Sandwich

Ever since our garden gave us its first ripe tomato on Sunday, I can't stop thinking about how much I love and want to eat tomatoes.  An openface sandwich with homemade mayonnaise, tomatoes and salt is pretty hard to beat.  But this recipe I found in the new magazine, Kinfolk, takes it to a whole new level by adding bacon (what isn't better with bacon?), a fried egg, and tomatoes that were roasted the day before.  Mmmm...I can already tell I'm going to be fantasizing about this until our garden gives us another juicy red jewel.

{via kinfolk - find the recipe for Overnight Tomatoes in the back pages}