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1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
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2
Fry the bacon in a nonstick skillet until cooked but not yet crisp.
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3
Remove the bacon to a paper towel lined sheet tray.
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4
Let cool.
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5
Reserve the bacon drippings in the skillet.
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6
Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
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7
Add the cheese and bacon and toss.
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8
Stir in 1 1/2 cups of cream with a wooden spoon until the dough comes together.
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9
Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance.
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10
Pat the dough out to a 1-inch thickness.
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11
Using a biscuit cutter dipped in flour, punch out dough rounds.
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12
Push together the leftover dough and pat out again to 1-inch thick and cut out rounds.
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13
Arrange the biscuits on the parchment lined sheet tray.
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14
In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg.
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15
Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt.
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16
Put immediately into the oven and bake for 18 minutes.
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17
When the biscuits come out of the oven, start frying the eggs.
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18
Heat the same nonstick skillet used earlier (to cook the bacon) over medium heat.
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19
Once heated, crack the eggs into the pan and cook until the white is set and the eggs begin to turn golden brown.
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20
Spoon some of the hot grease over the yolks to help it cook.
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21
Season with salt and pepper, to taste.
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22
To assemble the sandwiches, split the biscuits in half and spread some mango preserves on the inside of the biscuit tops.
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23
Put a small handful of arugula on each of the bottoms.
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24
Top with the fried eggs and cover with the top of the biscuit.
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25
Serve immediately.
