Open-Faced Bacon and Egg Sandwiches with Arugula

Name: Open-Faced Bacon and Egg Sandwiches with Arugula
Yield: Makes 2 servings
Ingredients: 5 bacon slices, halved crosswise; 1 (4-inch) square ciabatta bread or focaccia, halved horizontally; 3 tablespoons olive oil; 4 large thin tomato slices; 1 small shallot, chopped; 1/2 tablespoon white-wine vinegar; 1 cup (packed) arugula; 2 large eggs; Parmesan cheese shavings, for serving

November 7, 2012

Leave it to bad-boy bacon to show no-nonsense arugula a good time. This savory treat towers with layers of flavor and texture, from the deliciously runny yolks melding with the cool tomato and tangy vinaigrette, to the chewy bacon and crisp Italian bread. Add breakfast potatoes for a nice Sunday morning brunch.

Recipe notes

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