1. Preheat oven to 350°. Toss together first 3 ingredients in a medium bowl.

2. Brush melted butter on 1 side of each bread slice. Place bread slices, buttered sides down, on an aluminum foil-lined baking sheet.

3. Bake at 350° for 14 minutes, turning once after 8 minutes.

4. Meanwhile, melt 1 Tbsp. butter in a large nonstick skillet over medium heat. Gently break eggs into hot skillet, and sprinkle with salt and pepper. Cook 2 to 3 minutes or until whites are almost set. Cover, remove from heat, and let stand 1 to 2 minutes or until whites are set and yolks are cooked to desired degree of doneness.

5. Top each bread slice with 2 ham slices and 1 cheese slice. Broil 6 inches from heat 2 minutes or until cheese begins to melt.

6. Top each sandwich with 1/3 to 1/2 cup arugula mixture and 1 fried egg.

Note: For testing purposes only, we used Newman's Own Balsamic Vinaigrette and Boar's Head Black Forest Smoked Ham.

1. Cook sugar and butter in a large skillet over medium-high heat, stirring often, 2 minutes or until butter is melted and sugar is dissolved. Stir in honey until blended. Stir in cereal; cook, stirring often, 2 to 3 minutes or until cereal is lightly browned. Pour mixture onto a wax paper-lined jelly-roll pan; spread in an even layer. Let cool 20 minutes. Store in an airtight container up to 1 week.

Note: For testing purposes only, we used Post Trail Mix Crunch Cranberry Vanilla Cereal.

1. Whisk together all ingredients in a small bowl. Cover and let stand 2 hours. Whisk before serving. Store in an airtight container at room temperature 3 to 5 days.