Line two separate plates with paper towels.
Heat a large skillet over medium-low heat and add the bacon. Fry until crispy and the fat is rendered, then remove the bacon and place it on a paper towel to drain the excess grease.
While the bacon is frying, place the eggs in one bowl. In another bowl, mix together the breadcrumbs, parmesan, flour, salt, pepper and paprika.
Increase the heat until the bacon grease to medium. Dip each tomato slice in the beaten egg and then coat it in the breadcrumb mixture, pressing gently to adhere. Add the tomato to the bacon grease and fry until golden brown on both sides, about 2 to 3 minutes per side. Repeat with all the remaining slices.
To assemble your BLT, spread the special sauce on toast and top with the leaf lettuce, microgreens, a few tomato slices, a few bacon slices and more lettuce. Eat up!
Whisk ingredients together in a bowl until combined. Store in a sealed container in the fridge.