Rating: 4 stars
19 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment.

Cheryl Alters Jamison & Bill Jamison
Recipe by Cooking Light September 2011

Gallery

Credit: John Kernick; Styling: Paige Hicks

Recipe Summary

hands-on:
32 mins
total:
32 mins
Yield:
Serves 2 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings; drain on paper towels. Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes. Stir in butter and sugar; cover and cook for 3 minutes. Uncover and cook for 5 minutes or until golden brown, stirring frequently. Set aside; keep warm.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place bread in pan, and cook for 3 minutes on each side or until lightly browned. Set aside, and keep warm.

  • Recoat pan with cooking spray. Crack eggs into pan, and cook for 2 minutes. Gently turn eggs, one at a time; cook 1 minute or until desired degree of doneness. Sprinkle evenly with salt and black pepper.

  • Place one bread slice on each of two plates; arrange onion mixture evenly over bread. Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices. Serve immediately.

Chef's Notes

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.

Nutrition Facts

277 calories; fat 13.9g; saturated fat 5.9g; mono fat 3.7g; poly fat 1.4g; protein 14.7g; carbohydrates 24.3g; fiber 3.8g; cholesterol 205mg; iron 2.1mg; sodium 622mg; calcium 71mg.
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