Carols Opened Face Egg Sandwich
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- 5 slice
- bacon, halved crosswise
- (4 inch) focaccia bread, halved horlizontially
- 3 Tbsp
- olive oil, divided
- 4 large
- thin tomato slices
- 1 small
- shallots, chopped
- 1/2 Tbsp
- white wine vinegar
- 1 c
- (packed) arugula
- 2 large
- parmesan cheese, shavings
1Cook bacon in heavy large skillet over medium high heat until brown and crisp, transfer to a paper towel to drain.
2Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down in skillet.
3Cook over medium heat until golden about 3 minutes.
4Place 1 bread square, golden side up on each of 2 plates.
5Top each with half of bacon then 2 tomato slices.
6Whisk 1 tablespoon oil, shallot and vinegar in medium bowl to blend.
7Season dressing with salt and pepper. Add arugula and toss to coat.
8Heat remaining 1 tablespoon oil in the same skillet over medium heat.
9Crack eggs in skillet. Sprinkle with salt and pepper.
10Cook until whites are set and yolks are cooked as desired.
11Top each bread stack with egg then arugula and cheese.