Bacon and Egg Sandwiches

Submitted by CookingONTheSide

"This twist on the traditional breakfast sandwich features sweet, caramelized onion and peppery arugula."

 

• Ready In: 32mins
• Ingredients: 12
• Serves: 2

ingredients

• 4 slices center-cut bacon
• 2 cups onions, thinly sliced
• 1 tablespoon water
• 1⁄2 teaspoon Mexican hot sauce or 1/2 teaspoon Tabasco sauce
• 1 tablespoon butter
• sugar, dash
• cooking spray
• 4 slices whole wheat bread
• 2 large eggs
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1 cup arugula

directions

1. Cook bacon in a nonstick skillet over medium heat until crisp, about 8 minutes.
2. Remove bacon from pan, reserving drippings; drain on paper towels.
3. Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes.
4. Stir in butter and sugar; cover and cook for 3 minutes.
5. Uncover and cook for 5 minutes or until golden brown, stirring frequently.
6. Set aside; keep warm.
7. Heat a large nonstick skillet over medium-high heat.
8. Coat pan with cooking spray.
9. Place bread in pan, and cook for 3 minutes on each side or until lightly browned; set aside, and keep warm.
10. Recoat pan with cooking spray.
11. Crack eggs into pan, and cook for 2 minutes.
12. Gently turn eggs, one at a time, cook 1 minute or until desired degree of doneness.
13. Sprinkle evenly with salt and black pepper.
14. Place one bread slice on each of two plates, arrange onion mixture evenly over bread.
15. Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices.
16. Serve immediately.

Reviews

[JackieOhNo!]

This was really delicious and a nice change of pace from the typical egg sandwich. There were a lot of onions, and I had plenty leftover. They gave the sandwich a nice flavor with a hint of heat. I made toast in the toaster, buttered it and kept it warm in a low oven while I made the eggs. The arugula was a nice touch, and I just happened to have some fresh from the farm. Thanks for sharing this great recipe!