Bacon and Fried Egg Sandwiches
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 1 tablespoon butter
- 4 large eggs
- Carbohydrate 62 g(21%)
- Cholesterol 445 mg(148%)
- Fat 54 g(84%)
- Fiber 10 g(39%)
- Protein 40 g(80%)
- Saturated Fat 19 g(95%)
- Sodium 1431 mg(60%)
- Calories 881
Preparation Spread cut sides of focaccia with honey mustard. Arrange bottom halves on 2 plates. Cook bacon slices in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towel and drain briefly; arrange bacon slices atop focaccia bottoms. Pour drippings from skillet; melt butter in same skillet over medium-high heat until foamy. Crack eggs into skillet. Cover and cook eggs to desired doneness; sprinkle with salt and pepper. Using spatula, transfer 1 egg to each focaccia bottom. Place arugula on each, then cover with focaccia top.
Preparation Spread cut sides of focaccia with honey mustard. Arrange bottom halves on 2 plates. Cook bacon slices in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towel and drain briefly; arrange bacon slices atop focaccia bottoms. Pour drippings from skillet; melt butter in same skillet over medium-high heat until foamy. Crack eggs into skillet. Cover and cook eggs to desired doneness; sprinkle with salt and pepper. Using spatula, transfer 1 egg to each focaccia bottom. Place arugula on each, then cover with focaccia top.
