Bacon and Egg Sandwiches with Caramelized Onions and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment. Ingredients:
4 slices center-cut bacon |
2 cups thinly sliced onion |
1 tablespoon water |
1/2 teaspoon mexican hot sauce (such as cholula) or tabasco |
1 tablespoon butter |
dash of sugar |
cooking spray |
4 (1/2-ounce) slices whole-wheat bread |
2 large eggs |
1/8 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 cup arugula |
Directions:
1. Cook bacon in a nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings; drain on paper towels. Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes. Stir in butter and sugar; cover and cook for 3 minutes. Uncover and cook for 5 minutes or until golden brown, stirring frequently. Set aside; keep warm.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place bread in pan, and cook for 3 minutes on each side or until lightly browned. Set aside, and keep warm.
3. Recoat pan with cooking spray. Crack eggs into pan, and cook for 2 minutes. Gently turn eggs, one at a time; cook 1 minute or until desired degree of doneness. Sprinkle evenly with salt and black pepper.
4. Place one bread slice on each of two plates; arrange onion mixture evenly over bread. Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices. Serve immediately.
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