June 7- Fried Egg BLTs and Blueberry Clafoutis

What I'm cooking: Fried Egg Blts, Blueberry Clafoutis
What I'm drinking: Red Stripe
What I'm listening to: Band of Horses

OK, so the Fried Egg BLTs don't really need a recipe. I like to use the Farm bread from Whole Foods and a high quality thick-cut bacon. Anything other than Duke's mayo is condiment blasphemy. Leave the yolks runny - you won't be sorry. Grill the bread for an extra layer of flavor.

The Clafoutis recipe is a take on a French classic that traditionally uses cherries. I used blueberries because they are in season right now. Finish this off with some whipped cream and lemon zest.

Ingredients
2 cups of fresh blueberries
3 eggs
1 cup of sugar
1 tablespoon of brown sugar
1/2 cup of all-purpose flour, sifted
1/8 teaspoon of salt
1 cup of whole milk
2 teaspoons of Cointreau
1 1/2 teaspoons of vanilla extract
2 tablespoons butter (for pan)

Pre-heat oven to 375 degrees. Butter and flour a 10-inch cast iron pan. Whisk together the eggs, sugar, salt and flour until smooth. Whisk in the milk. Add the Cointreau and vanilla.

Place berries in bottom of pan. Pour egg mixture on top. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.