Fried Egg BLT Sandwiches

Photo: Johnny Autry; Food Styling: Charlotte Autry; Prop Styling: Cindy Barr
Opt for focaccia without cheese or herbs, and choose one that doesn't look oily. Serve with a fruit salad of 1 cup blueberries and 2 cups strawberries.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 241
Fat 12.7 g
Satfat 3.5 g
Monofat 4.9 g
Polyfat 1.2 g
Protein 12.7 g
Carbohydrate 18.3 g
Fiber 1 g
Cholesterol 190 mg
Iron 2 mg
Sodium 517 mg
Calcium 38 mg

Ingredients

1 teaspoon olive oil
4 large eggs
4 (1-ounce) slices focaccia bread, toasted
1 cup packed baby arugula
4 applewood-smoked bacon slices, cooked, drained, and halved crosswise
4 (1/4-inch-thick) tomato slices
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Heat a large nonstick skillet over medium heat. Add olive 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 or until desired degree of doneness. Remove from heat.

2. Place 1 focaccia slice on each of 4 plates; top each serving with 1/4 cup arugula, 2 bacon slice halves, and 1 tomato slice. Sprinkle tomatoes evenly with salt and pepper. Top each serving with 1 egg; garnish with additional freshly ground black pepper, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Mary Drennen,

June 2012