Bacon and Egg Sandwiches Recipe

Name: Bacon and Egg Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices center-cut bacon; 2 cups onions, thinly sliced; 1 tablespoon water; ½ teaspoon Mexican hot sauce or ½ teaspoon Tabasco sauce; 1 tablespoon butter; sugar, dash; cooking spray; 4 slices whole wheat bread; 2 large eggs; ⅛ teaspoon salt; ¼ teaspoon fresh ground black pepper; 1 cup arugula

Servings: persons

4 slices center-cut bacon
2 cups onions, thinly sliced
1 tablespoon water
½ teaspoon Mexican hot sauce or ½ teaspoon Tabasco sauce
1 tablespoon butter
sugar, dash
cooking spray
4 slices whole wheat bread
2 large eggs
⅛ teaspoon salt
¼ teaspoon fresh ground black pepper
1 cup arugula

1
Cook bacon in a nonstick skillet over medium heat until crisp, about 8 minutes.
2
Remove bacon from pan, reserving drippings; drain on paper towels.
3
Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes.
4
Stir in butter and sugar; cover and cook for 3 minutes.
5
Uncover and cook for 5 minutes or until golden brown, stirring frequently.
6
Set aside; keep warm.
7
Heat a large nonstick skillet over medium-high heat.
8
Coat pan with cooking spray.
9
Place bread in pan, and cook for 3 minutes on each side or until lightly browned; set aside, and keep warm.
10
Recoat pan with cooking spray.
11
Crack eggs into pan, and cook for 2 minutes.
12
Gently turn eggs, one at a time, cook 1 minute or until desired degree of doneness.
13
Sprinkle evenly with salt and black pepper.
14
Place one bread slice on each of two plates, arrange onion mixture evenly over bread.
15
Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices.
16
Serve immediately.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 slices center-cut bacon, 2 cups onions, thinly sliced, 1 tablespoon water, ½ teaspoon Mexican hot sauce or ½ teaspoon Tabasco sauce, and more.

Yes, Bacon and Egg Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon and Egg Sandwiches

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