Description
Add a little something fancy to the start of your day! Or wake up on the weekend with a little runny egg, bacon, and toasty ciabatta bread and a giant cup of coffee. I’m totally smitten with this bacon egg and Arugula breakfast sandwich on ciabatta bread. And one bite will make your a believer, too.
Ingredients
- 4 soft Ciabatta Bread Rolls, or Ciabatta loaf sliced into triangles and split.
- 8–10 slices of Bacon
- 4 Eggs
- 1 1/2 cups Argula
- 1/2 cup Tomato Jam, or Bruschetta
- Cheese of Choice, I used Kerrygold Dubliner
- Salt and Pepper
- Non-stick spray, or butter
Instructions
Preheat oven to 400 degrees. Line a baking sheet with foil, and place bacon onto the sheet. Bake for 20 minutes, flipping about half way through. If you like your bacon more crispy, cook a couple additional minutes if desired. Drain the bacon on a paper towel when done cooking.
While the bacon is cooking, slice the ciabatta bread and toast lightly in the toaster.
In a skillet set over medium high heat, spray it with non-stick spray, or use a tablespoon of butter, and when hot, crack in four eggs. Separate the whites of the eggs if they run together. Cover the pan with a lid and cook the eggs until the egg whites set. Season gently with salt and pepper on top. Remove them from the pan.
To assemble the sandwiches, top one slice of the ciabatta with arugula, layering with cheese, bacon and then an egg. Top lastly with some tomato jam or bruschetta. Top with other slice of bread and serve immediately.