Egg, Brie and Arugula Breakfast Sandwich with Strawberry Glazed Bacon
Easy
Preserves
Strawberry
2
40 mins
Steps
- Heat oven to 400°F.
- Make glaze by whisking together black pepper, brown sugar, balsamic vinegar and preserves.
- Line a baking sheet with foil. Top with an oven-safe cooling rack and spread bacon out on rack. Transfer bacon to oven and bake until nearly crisp, 20 to 25 minutes.
- When bacon is nearly finished, remove from oven and brush with glaze. Return to oven and continue baking until crisp and caramelized, 5 to 7 minutes more.
- While bacon finishes, slice sandwich rolls in half. Place rolls, cut-side up on a second sheet pan. Spread one side of each roll with brie and toast in the oven until brie is melted and roll is golden brown.
- Toss arugula with olive oil and season with some salt and black pepper.
- Heat cooking oil in a skillet. Crack eggs into heated oil and fry until cooked to your liking (I like them sunny-side up).
- Assemble sandwiches by topping the melted brie side of the sandwich roll with bacon, arugula and a fried egg.
