Bacon Arugula Tomato And Egg Sandwiches Recipes

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OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD



Open Faced Egg Sandwiches with Arugula Salad image

Eggs and arugula are a delicious combination. This dish is great for brunch!

Provided by Joy

Categories     Main Dish Recipes     Sandwich Recipes

Time 20m

Yield 2

Number Of Ingredients 10

1 clove garlic, minced
¼ cup mayonnaise
4 3/4-inch thick slices of crusty bread
2 cups arugula
2 teaspoons olive oil
½ teaspoon fresh lemon juice
1 pinch salt
1 pinch freshly ground black pepper
cooking spray
4 eggs

Steps:

  • Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
  • Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g

BACON, EGG, AND TOMATO TOAST



Bacon, Egg, and Tomato Toast image

Provided by Rebekah Peppler

Categories     Sandwich     Tomato     Appetizer     Breakfast     Kid-Friendly     Quick & Easy     Bacon     Spring     Summer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 6 Servings

Number Of Ingredients 6

12 slices bacon
6 plum tomatoes (about 1 pound), halved lengthwise
Olive oil (for frying)
Kosher salt, freshly ground black pepper
6 large eggs
6 slices multigrain bread, toasted

Steps:

  • Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 2-4 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.
  • Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.

BACON, EGG, AND TOMATO CLUB SANDWICHES



Bacon, Egg, and Tomato Club Sandwiches image

Provided by Maggie Ruggiero

Categories     Sandwich     Egg     Tomato     Brunch     Kid-Friendly     Quick & Easy     Father's Day     Lunch     Bacon     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 servings (makes 4 large sandwiches)

Number Of Ingredients 7

1/2 cup mayonnaise
3 tablespoons finely chopped chives
12 slices sandwich bread, toasted
4 hard-boiled eggs, thinly sliced and seasoned with salt
3 to 4 medium tomatoes, thinly sliced
1 pound sliced bacon, halved and cooked until crisp
2 cups loosely packed mixed herb leaves such as flat-leaf parsley, cilantro, and basil

Steps:

  • Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.

BACON AND EGG SANDWICHES WITH PICKLED SPRING ONIONS



Bacon and Egg Sandwiches with Pickled Spring Onions image

Categories     Sandwich     Egg     Breakfast     Brunch     Lunch     Bacon     Green Onion/Scallion     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

Pickled spring onions:
4 spring onions or 6 scallions, whites only, thinly sliced
1/4 cup apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
Maple bacon and spicy mayo:
12 slices thick-cut bacon
2 tablespoons pure maple syrup
1/4 cup mayonnaise
1 tablespoon Sriracha
Fried eggs and assembly:
8 slices white sandwich bread, such as Pullman
1/4 cup mayonnaise
2 tablespoons unsalted butter
4 large eggs
Kosher salt, ground pepper
1 cup arugula leaves

Steps:

  • For pickled spring onions:
  • Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
  • For maple bacon and spicy mayo:
  • Preheat oven to 350°F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes.
  • Mix mayonnaise and Sriracha in a small bowl to combine; set aside.
  • For fried eggs and assembly:
  • Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet.
  • Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper.
  • Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.

OPEN-FACED BACON AND EGG SANDWICHES WITH ARUGULA



Open-Faced Bacon and Egg Sandwiches with Arugula image

Categories     Bread     Sandwich     Egg     Breakfast     Brunch     Side     Bacon     Arugula

Yield Makes 2 servings

Number Of Ingredients 9

5 bacon slices, halved crosswise
1 (4-inch) square ciabatta bread or focaccia, halved horizontally
3 tablespoons olive oil
4 large thin tomato slices
1 small shallot, chopped
1/2 tablespoon white-wine vinegar
1 cup (packed) arugula
2 large eggs
Parmesan cheese shavings, for serving

Steps:

  • Cook the bacon in a heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.
  • Wipe out skillet. Brush the cut sides of the bread with 1 tablespoon oil. Place the bread cut side down in the skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of the bacon, then 2 tomato slices.
  • Whisk 1 tablespoon of oil, the shallot, and vinegar in a medium bowl to blend. Season the dressing with salt and pepper. Add the arugula and toss to coat.
  • Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Crack the eggs into the skillet. Sprinkle with salt and pepper. Cook until the whites are set and the yolks are cooked as desired. Top each bread stack with arugula, egg, and cheese.

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