Breakfast

Egg,Bacon and Arugula Open-Faced sadnwiches is for Breakfast.

Egg,Bacon and Arugula Open-Faced sadnwiches takes several minutes to prepare.

Egg,Bacon and Arugula Open-Faced sadnwiches takes several minutes to cook.

Egg,Bacon and Arugula Open-Faced sadnwiches makes 4 servings.

The ingredients for Egg,Bacon and Arugula Open-Faced sadnwiches are:

12 ounces bacon
4 slices whole grain bread
7 large eggs
1/4 cup heavy cream
salt and pepper
2 tablespoons unsalted butter
1 large tomato, sliced
12 arugula leaves, stems discarded

Here is how you make Egg,Bacon and Arugula Open-Faced sadnwiches:

Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to paper towels to drain. Keep warm, covered. Pour off fat from the skillet and wipe clean with paper towels.Lightly toast the bread.Whisk together eggs and cream; season to taste with salt and pepper. Heat butter in the skillet over medium-low heat. Add the eggs and cook, stirring slowly, until just cooked through.Place tomato slices on the toasted bread, followed by arugula and bacon. Top with the scrambled eggs and a few grindings of pepper.Serving Size: makes 4 open-faced sandwichesNumber of Servings: 4Recipe submitted by SparkPeople user CHANGINGME2012.

The nutritional information for Egg,Bacon and Arugula Open-Faced sadnwiches is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 507.3

• Total Fat: 36.5 g
• Cholesterol: 451.0 mg
• Sodium: 726.2 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 3.9 g
• Protein: 25.0 g