Open-Face Bacon-and-Egg Sandwiches with Arugula

Open-Face Bacon-and-Egg Sandwiches with Arugula
Photo by Brian Leatart


  • 2 large eggs
  • ½ tablespoon white wine vinegar
  • Parmesan cheese shavings
  • 3 tablespoons olive oil
  • 4 large thin tomato slices
  • 1 cup arugula
  • 5 slices bacon
  • + 2 more ingredients
    • 1 small shallot
    • 1 4-inch square ciabatta or focaccia bread

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, g...

View full recipe at Epicurious


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