Open-Faced Fried Egg BLT Sandwiches

Photo: Stephen Devries; Styling: Lindsey Lower


Serves 4 (serving size: 1 sandwich)
Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 15 Minutes

Nutritional 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


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


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.


Mary Drennen,

Cooking Light

July 2014
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