Bacon & Egg Sandwiches with Caramelized Onions & Arugula

By á-25089

This bacon and egg sandwich with caramelized onions and arugula is sure to impress your family and friends.

Cheryl Alters Jamison & Bill Jamison, Cooking Light

SEPTEMBER 2011

Ingredients

• 4 slices center-cut bacon
• 2 cups onion, thinly sliced
• 1 tablespoon water
• 1/2 teaspoon Mexican hot sauce (such as Cholula) or Tabasco
• 1 tablespoon butter
• Dash sugar
• Cooking spray
• 4 (1/2-ounce) slices whole-wheat bread
• 2 large eggs
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup arugula

Preparation

Step 1

Cook bacon in a nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings; drain on paper towels. Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes. Stir in butter and sugar; cover and cook for 3 minutes. Uncover and cook for 5 minutes or until golden brown, stirring frequently. Set aside; keep warm.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place bread in pan, and cook for 3 minutes on each side or until lightly browned. Set aside, and keep warm.

Recoat pan with cooking spray. Crack eggs into pan, and cook for 2 minutes. Gently turn eggs, one at a time; cook 1 minute or until desired degree of doneness. Sprinkle evenly with salt and black pepper.

Place one bread slice on each of two plates; arrange onion mixture evenly over bread. Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices. Serve immediately.