Toasted Breakfast Sandwich

Name: Toasted Breakfast Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices sweet batard or rustic country-style bread, cut on the bias, each about 1/4 inch thick and 6 inches wide; 2 Tbs. unsalted butter, at room temperature; 2 oz. shredded cheddar cheese; 2 tsp. vegetable oil; 4 eggs; Kosher salt and freshly ground pepper, to taste; 8 bacon slices, cooked until crispy; 1 oz. arugula

Made with crispy bacon, fried eggs and cheddar cheese, this sandwich is perfect for quick morning meals. Fresh arugula adds a peppery note.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

8 slices sweet batard or rustic country-style bread, cut on the bias, each about 1/4 inch thick and 6 inches wide
2 Tbs. unsalted butter, at room temperature
2 oz. shredded cheddar cheese
2 tsp. vegetable oil
4 eggs
Kosher salt and freshly ground pepper, to taste
8 bacon slices, cooked until crispy
1 oz. arugula

Directions

Toast the bread in a toaster and spread the butter on one side of each slice. Top 4 of the slices with the cheese, dividing evenly. Set aside.

In a 12-inch nonstick griddle or fry pan over medium heat, warm the oil. Break 2 eggs into the pan and cook until the whites are set and the edges of the yolks are just beginning to set, 3 to 4 minutes. Season with salt and pepper. Transfer to a plate. Repeat with the remaining 2 eggs.

Place 1 egg on top of each cheese-topped bread slice, followed by 2 bacon slices. Arrange the arugula on top. Cover each sandwich with one of the remaining bread slices, buttered side down. Serve immediately. Serves 4.