Breakfast come in all shapes forms and sizes and today we’re putting all on one glorious sandwich. Your simple bacon and egg sandwich gets an makeover with white wine vinegar, shallots and more. Have your friends over for brunch and surprise them with gourmet eats that are quick for you. Or just start the whole family’s Sunday off with a treat. We found this recipe over at Epicurious.com and 100 percent of the people who made this recipe said they What we love about this Open Face Bacon and Egg Sandwich is that it’s really good for any meal… not just breakfast!
Recipe serves 2.
5 bacon slices, halved crosswise
1 (4-inch) square ciabatta or focaccia bread, halved horizontally
3 tablespoons olive oil, divided
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
Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.
Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in 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 bacon, then 2 tomato slices.
Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat.
Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese.