Bacon and Fried Egg Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Turn this into a bona fide supper with hash brown potatoes, and a marinated artichoke heart and cherry tomato salad. Baked apples à la mode complete the menu. Ingredients:
4 wedges of focaccia or 4 english muffins, split, toasted |
3 tablespoons honey mustard |
6 bacon slices |
1 tablespoon butter |
4 large eggs |
2 bunches arugula |
Directions:
1. Spread cut sides of focaccia with honey mustard. Arrange bottom halves on 2 plates. Cook bacon slices in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towel and drain briefly; arrange bacon slices atop focaccia bottoms.
2. Pour drippings from skillet; melt butter in same skillet over medium-high heat until foamy. Crack eggs into skillet. Cover and cook eggs to desired doneness; sprinkle with salt and pepper. Using spatula, transfer 1 egg to each focaccia bottom. Place arugula on each, then cover with focaccia top.
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