Photo: Johnny Autry; Food Styling: Charlotte Autry; Prop Styling: Cindy Barr
Hands-on Time
15 Mins
Total Time
15 Mins
Serves 4 (serving size: 1 sandwich)

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.

How to Make It

Step 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.

Step 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.

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

Ratings & Reviews

JulieRae97's Review

April 01, 2013
Loved these! Simple and cute.

mc7john's Review

February 09, 2013
this is our favorite recipe. I use sour dough bread and cover with laughing cow after toasting. Also added sliced Avacado and spinach instead of Arugula.

skspillman's Review

May 23, 2012
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.