Ingredients for Bacon And Egg Sandwiches
- 8 slices center cut bacon
- 1 medium onion, sliced
- 2 tablespoons water
- ½ teaspoon Mexican hot sauce
- 1 tablespoon butter
- 1 teaspoon sugar
- cooking spray, as needed
- 4 slices whole wheat bread
- 4 large eggs
- salt, to taste
- fresh ground black pepper, to taste
- 1 cup arugula
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How to Make Bacon And Egg Sandwiches
- Cook bacon in a nonstick skillet over medium heat until crisp, about 8 minutes. Remove bacon from pan, reserving 1 tablespoon of drippings.
- Drain bacon on paper towels.
- Add sliced onions, 2 tablespoons of water, and 1/2 teaspoon hot sauce to the reserved bacon drippings in the skillet.
- Cover and cook for 3 minutes.
- Stir in 1 tablespoon of butter and 1 teaspoon of sugar.
- Cover and cook for another 3 minutes.
- Uncover and cook for 5 minutes, or until onions are golden brown, stirring frequently.
- Set aside and keep warm.
- Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray.
- Place bread slices in the pan and cook for 3 minutes per side, or until lightly browned. Set aside and keep warm.
- Recoat the pan with cooking spray.
- Crack eggs into the hot pan and cook for 2 minutes.
- Gently flip eggs and cook for 1 minute more, or until desired doneness is reached.
- Season eggs with salt and freshly ground black pepper.
- Place one bread slice on each of two plates. Evenly distribute the caramelized onion mixture over the bread.
- Top each with one fried egg, two slices of bacon, and 1/2 cup of arugula.
- Top with the remaining bread slices.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
41g
Fat
28g
Carbs
13g
