Open-Faced Fried Egg BLT Sandwiches

Yield: Serves 4 (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 204
  • Fat: 10g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 12g
  • Carbohydrate: 16g
  • Fiber: 1g
  • Cholesterol: 195mg
  • Iron: 2mg
  • Sodium: 482mg
  • Calcium: 39mg

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

Preparation

  1. 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. 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.
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Open-Faced Fried Egg BLT Sandwiches Recipe at a Glance
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