Bacon and Egg Sandwiches

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

• Ready In: 32 mins
• 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.