Open-Face Bacon-And-Egg Sandwiches With Arugula
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
63
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Olive Oil (divided)4 large
Tomato (thin slices)1 small
Shallot (chopped)1 tbsp
White Wine Vinegar1 cup
Arugula (packed)2 large
EggDirections:
1
Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain
2
Wipe out skillet
3
Brush cut sides of bread with 1 tablespoon oil
4
Place bread, cut sides down, in skillet
5
Cook over medium heat until golden, about 3 minutes
6
Place 1 bread square, golden side up, on each of 2 plates
7
Top each with half of bacon, then 2 tomato slices
8
Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend
9
Season dressing with salt and pepper
10
Add arugula and toss to coat
11
Heat remaining 1 tablespoon oil in same skillet over medium heat
12
Crack eggs into skillet
13
Sprinkle with salt and pepper
14
Cook until whites are set and yolks are cooked as desired
15
Top each bread stack with egg, then arugula and cheese
16
Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain
17
Wipe out skillet
18
Brush cut sides of bread with 1 tablespoon oil
19
Place bread, cut sides down, in skillet
20
Cook over medium heat until golden, about 3 minutes
21
Place 1 bread square, golden side up, on each of 2 plates
22
Top each with half of bacon, then 2 tomato slices
23
Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend
24
Season dressing with salt and pepper
25
Add arugula and toss to coat
26
Heat remaining 1 tablespoon oil in same skillet over medium heat
27
Crack eggs into skillet
28
Sprinkle with salt and pepper
29
Cook until whites are set and yolks are cooked as desired
30
Top each bread stack with egg, then arugula and cheese