Bacon & Egg Sandwiches with Caramelized Onions & Arugula

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

Photo by Ana C.
Adapted from myrecipes.com
Bacon and egg sandwich featuring sweet, tender caramelized onion and peppery arugula.

PREP TIME

32

minutes

TOTAL TIME

32

minutes

SERVINGS

2

servings

PREP TIME

32

minutes

TOTAL TIME

32

minutes

SERVINGS

2

servings

Adapted from myrecipes.com

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

Directions

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.

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