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!

SERVES 4

INGREDIENTS:

• 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

DIRECTIONS:

1. 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.
2. 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.
3. 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.
4. 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.