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Open-Faced Fried Egg BLT Sandwiches

Photo: Stephen Devries; Styling: Lindsey Lower
Total time 15 mins
Yield Serves 4 (serving size: 1 sandwich)

Ingredients

  • 1 teaspoon olive oil
  • 4 large eggs
  • 1 cup packed baby arugula
  • 4 (1-ounce) slices focaccia, toasted
  • 1 medium tomato, cut into 4 slices
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 applewood-smoked bacon slices, cooked and crumbled

Nutrition Information

  • calories 204
  • fat 10 g
  • satfat 2.9 g
  • monofat 4.7 g
  • polyfat 1.6 g
  • protein 12 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 195 mg
  • iron 2 mg
  • sodium 482 mg
  • calcium 39 mg

How to Make It

  1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove pan from heat.

  2. Arrange 1/4 cup packed arugula on each bread slice. Top each bread slice with 1 tomato slice and 1 egg; sprinkle evenly with salt and pepper. Sprinkle bacon evenly over eggs. Serve immediately.