Open-Faced Bacon and Egg Sandwiches with Arugula
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 information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Cook the bacon in a heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.
Step 2
Wipe out skillet. Brush the cut sides of the bread with 1 tablespoon oil. Place the bread cut side down in the skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of the bacon, then 2 tomato slices.
Step 3
Whisk 1 tablespoon of oil, the shallot, and vinegar in a medium bowl to blend. Season the dressing with salt and pepper. Add the arugula and toss to coat.
Step 4
Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Crack the eggs into the skillet. Sprinkle with salt and pepper. Cook until the whites are set and the yolks are cooked as desired. Top each bread stack with arugula, egg, and cheese.
