Bacon, Arugula, Tomato, and Egg Sandwiches

1. 1

   Cook bacon in a 12-inch nonstick skillet until crisp and transfer to paper towels to drain.

2. 2

   Keep warm, covered.

3. 3

   Pour off fat from skillet and wipe clean with paper towels.

4. 4

   Spread 1 side of each toast with 1 tablespoon chutney, or to taste.

5. 5

   Whisk together eggs and cream and season with salt and pepper.

6. 6

   Heat butter in skillet over moderately low heat until foam subsides, then cook egg mixture, stirring slowly, until just cooked through.

7. 7

   Make sandwiches with toasts, scrambled eggs, bacon, and arugula.

* Per serving · 4 servings · Values may vary.

No additional tips available.