Let’s get something straight, I am NOT a morning person. I don’t even fully open my eyes until I’m on my second cup of coffee and I’m not approachable until my third. Of course, if I know I have something good to eat coming my way it helps speed up the process of turning me human again, and a good breakfast is just one of a million reasons why I love the weekends. This sandwich is pretty quick and easy. The onions take a bit of time to caramelize but thats okay because it leaves time for….yes, you guessed it – another cup of coffee! And slicing onions when your eyes are still half closed helps keep the tears at bay. Oh and best of all, I found this recipe in Cooking Light magazine which means it’s healthy even though it has bacon in it!
- 4 slices center-cut bacon
- One onion, thinly sliced
- 1 tablespoon water
- 1/2 teaspoon hot sauce (more or less depending on your taste)
- 1 tablespoon butter
- Dash of sugar
- Cooking spray
- 4 slices whole-wheat bread
- 2 large eggs
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup arugula
- Cook bacon in a nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings; drain on paper towels.
2. Add sliced onion, water, and hot sauce to the same pan used for the bacon; cover and cook for about 3 minutes. Stir in the butter and sugar; cover and cook for 3 more minutes. Uncover and cook for 5 minutes or until golden brown, stirring frequently. Set aside and keep warm. 3. Lightly toast the bread; spread with margarine or butter
4. Heat a large nonstick skillet over medium heat. 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.
5. Assemble the sandwich by placing one bread slice on a plate, topping with half the onion mixture, one egg, two slices of bacon and 1/2 cup arugula; top with additional bread slice. Repeat for second sandwich. Serves 2
Source: Cooking Light Magazine