Bacon Egg Sandwiches With Caramelized Onions Arugula Recipe 465

BACON & EGG SANDWICHES WITH CARAMELIZED ONIONS & ARUGULA RECIPE - (4.6/5)

Steps:

• Cook bacon in a nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings; drain on paper towels. Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes. Stir in butter and sugar; cover and cook for 3 minutes. Uncover and cook for 5 minutes or until golden brown, stirring frequently. Set aside; keep warm. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place bread in pan, and cook for 3 minutes on each side or until lightly browned. Set aside, and keep warm. Recoat pan with cooking spray. Crack eggs into pan, and cook for 2 minutes. Gently turn eggs, one at a time; cook 1 minute or until desired degree of doneness. Sprinkle evenly with salt and black pepper. Place one bread slice on each of two plates; arrange onion mixture evenly over bread. Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices. Serve immediately.

BACON 'N' EGG SANDWICHES

Steps:

• Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.

BACON AND EGG SANDWICHES WITH PICKLED SPRING ONIONS

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.

BACON, ARUGULA, TOMATO, AND EGG SANDWICHES

Steps:

• Cook bacon in a 12-inch nonstick skillet until crisp and transfer to paper towels to drain. Keep warm, covered. Pour off fat from skillet and wipe clean with paper towels.
• Spread 1 side of each toast with 1 tablespoon chutney, or to taste. Whisk together eggs and cream and season with salt and pepper. Heat butter in skillet over moderately low heat until foam subsides, then cook egg mixture, stirring slowly, until just cooked through. Make sandwiches with toasts, scrambled eggs, bacon, and arugula.