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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 slices of bacon |
2 large eggs |
salt and black pepper, to taste |
1/4 cup mayonnaise |
1 tablespoon chili sauce |
4 slices rye bread, lightly toasted |
2 slices ripe tomato |
1 cup baby arugula |
Directions:
1. 1. Cook the bacon over medium heat in a nonstick skillet until golden brown and crisp, about 5 minutes on the first side and 2 minutes on the second side. Drain on a paper towel.
2. 2. Slide eggs into the skillet (with drippings) and fry until the white is set but the yolk is still soft, about 2 minutes. Carefully turn eggs over; cook 1 minute longer. Season with salt and pepper. Remove from heat.
3. 3. Stir mayonnaise and chili sauce together. Spread the mixture on each slice of toast. Lay 2 slices of bacon over the mayonnaise on 2 slices of toast. Top each with a tomato slice, a fried egg, and the arugula. Cover with a second slice of toast. Cut in half and serve immediately.
4. Per serving: 470 calories, 29g carbohydrates, 17g protein, 31g fat, 240mg cholesterol Nutritional analysis provided by Other
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