We're pretty sure that it's clear how much we love breakfast. Lately, we've been on an egg sandwich kick. It's pretty simple to throw together. We're pretty sure there's nothing better than a runny egg. We didn't take process pictures - it's that easy.
Here's what you need:
1 egg per person
Butter to coat the pan
A splash of balsamic vinegar
Kosher salt & black pepper to taste
2 slices of bacon per person
2 slices of bread per person
Here's what you do:
Get your bacon started in a skillet over medium heat. Let that cook until crispy. We don't like to cook our egg in the bacon fat. Even though bacon grease is amazingly tasty, we do try to limit some of the calories we intake.
Once your bacon is just about finished, drop your toast in the toaster. Have your sous chef (Michelle) slice the tomato. You also will want to start your eggs. Heat a skillet over medium-low heat and melt butter to coat the bottom of the pan.
We crack our eggs into custard cups before hand for two reasons. First, if you get a bad egg, it's not contaminating all other eggs. Second, you can slide the egg into the pan more gently and have less of a risk of the yolk breaking. Anyway, once the pan is hot, add the eggs. Season with salt & pepper
Let the eggs cook until the edges are cooked all the way through. Once that happens, you're ready to flip. Flip the egg, and add a splash of balsamic vinegar to the pan. Let that cook for just a minute or so, then remove from the pan and place on one piece of the toast.
Next, add the tomato. Pat the bacon with paper towels to remove excess grease, then add to the sandwich. Finally top with arugula.