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Baked Bacon, Arugula, Tomato and Egg Sandwich

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Learn more about eating and cooking locally on Kristin's blog, The Intentional Minimalist.

See this recipe in our featured web article Northern Michigan Food: 6 Simple Sammies From Intentional Minimalist.

Ingredients

Farm fresh local bacon

Farm fresh artisan sea salt and fennel bread

Farm fresh local egg

Farm fresh local tomato

Farm fresh local red onion

Farm fresh local arugula

Preparation

Preheat oven to 375 degrees. Place bacon on foil lined baking sheet and bake for twenty minutes. Remove bacon from baking sheet to cool and reserve liquid bacon grease from baking sheet.

Slice bread. Heat a large saute pan on medium heat with one teaspoon bacon grease from baking sheet. Spread one teaspoon liquid bacon grease from baking sheet on bread and place two slices of bread grease side down on saute pan for one minute. Flip bread over and pan fry on the other side for one minute or until golden brown. Remove bread slices from pan.

Add one teaspoon liquid bacon grease from baking sheet into same saute pan and heat over medium heat. Crack one egg into pan and pan fry egg until egg whites are firm and yolk is soft.

Slice tomato and slice onion. Remove stems from arugula.   Top one slice pan fried bread with one quarter cup arugula, two strips bacon, a few onion slices, two tomato slices, pan fried egg, another quarter cup arugula and top with another slice of pan fried bread.  Feel free to break open egg yolk to have yolk mix with sandwich fixings.