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.
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
How to Make It
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.
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.
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I couldn't find focaccia at the grocery store, but I remembered reading in CL that you can make something like focaccia by folding refrigerated crescent roll dough into a rectangle, drizzling with a little EVOO, and sprinkling with salt and pepper (and any herbs you choose). So I used reduced-fat refrigerated crescent roll dough to make the bread. Otherwise I followed the recipe exactly (except I used a bit less arugula). These have been a good, hearty breakfast for me this week.
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