Bacon and Egg Sandwiches with Caramelized Onions and Arugula

Bacon and Egg Sandwiches with Caramelized Onions and ArugulaRecipe
Photo: John Kernick; Styling: Paige Hicks
This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment.


Serves 2 (serving size: 1 sandwich)
Total time: 32 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 32 Minutes
Total: 32 Minutes

Nutritional Information

Calories 277
Fat 13.9 g
Satfat 5.9 g
Monofat 3.7 g
Polyfat 1.4 g
Protein 14.7 g
Carbohydrate 24.3 g
Fiber 3.8 g
Cholesterol 205 mg
Iron 2.1 mg
Sodium 622 mg
Calcium 71 mg


4 slices center-cut bacon
2 cups thinly sliced onion
1 tablespoon water
1/2 teaspoon Mexican hot sauce (such as Cholula) or Tabasco
1 tablespoon butter
Dash of 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


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.

2. 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.

3. 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.

4. 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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