Toasted Breakfast Sandwich

Stayed up a little late last night? Here’s a quick sandwich that will give you energy and takes only a few minutes to make.

 

Toasted Breakfast Sandwich

8 slices sweet batard or rustic country-style bread, cut on the bias, each about 1/4 inch thick and 6 inches wide
2 Tbs. unsalted butter, at room temperature
2 oz. shredded cheddar cheese
2 tsp. vegetable oil
4 eggs
Kosher salt and freshly ground pepper, to taste
8 bacon slices, cooked until crispy
1 oz. arugula

Toast the bread in a toaster and spread the butter on one side of each slice. Top 4 of the slices with the cheese, dividing evenly. Set aside.

In a 12-inch nonstick griddle or fry pan over medium heat, warm the oil. Break 2 eggs into the pan and cook until the whites are set and the edges of the yolks are just beginning to set, 3 to 4 minutes. Season with salt and pepper. Transfer to a plate. Repeat with the remaining 2 eggs.

Place 1 egg on top of each cheese-topped bread slice, followed by 2 bacon slices. Arrange the arugula on top. Cover each sandwich with one of the remaining bread slices, buttered side down. Serve immediately. Serves 4.

Thanks to our friends over at Williams Sonoma for the delicious recipe. Cheers!