The idea for this little sandwich came from a breakfast pizza we whipped up for Easter brunch. The pizza was delicious, but we were looking for a less involved way to capture the flavors without sacrificing the integrity of the dish. It was such a success that I had to share!
- 8 slices of sandwich bread of choice
- 4-6 slices of bacon
- 1/2 small shallot, diced
- 4 eggs
- goat cheese to spread
- fig preserves
- arugula, rinsed and dried
- sea salt to taste
- Cut your bacon slices in half. Then heat a large cast iron skillet over medium heat, add bacon to skillet and cook to desired crispiness. We cook ours for about 3-4 minutes a side, watching it closely. Place bacon on a paper towel lined plate once finished.
- Cook diced shallot in the remaining bacon fat for 2-3 minutes or until shallots are aromatic and tender. Then set aside and begin toasting your bread in toaster oven/toaster.
- Crack eggs into your skillet two at a time, puncturing the yolks and using your spatula to form the eggs into sandwich sized serving. Sprinkle with a little sea salt. Flip eggs as needed until cooked through.
- Assemble your sandwich by spreading goat cheese on one piece of toast and fig preserves on the second. (If you’re omitting the bacon, sprinkle the fig preserves side with a little finishing salt.) Then layer the bacon, egg, shallot, and arugula to your desired ratios. Top with your second piece of toast and enjoy!
HOW WE’VE ENJOYED THIS DISH:
- With a side of fresh fruit.
- With a side salad made from arugula, pumpkin seeds, a little drizzle of olive oil, and a pinch of salt.
- Substitute sliced seasoned tomatoes for the bacon. I sprinkled mine with rosemary while my husband opted for italian seasoning, and we both loved it!
- Turn it into a burger by adding your burger patty of choice and using burger buns instead of bread.