Bacon and Egg Sandwiches with Caramelized Onions and Arugula

I was incapable of waiting for dinner so I heated up left overs but Husband was excited to have this so he made it for himself. I insisted he give me a bite so I could try it and rate it and it was pretty good. He used white bread instead of wheat since it's what we had on hand but wheat would be good too. To make this recipe kid friendly we just left out the onion and arugula. I liked this sandwich because it didn't taste super egg-y but the decision on rating was ultimately up to Husband. He gave it 5 out of 5 stars and was making yummy noises while eating it so you know he meant it.

Source: Cooking Light

Serves: 2

Ingredients

• 4 slices center-cut bacon
• 2 cups thinly sliced onion
• 1 tablespoon water
• ¹⁄₂ teaspoon Mexican hot sauce (such as Cholula) or Tabasco
• 1 tablespoon butter
• Dash of sugar
• Cooking spray
• 4 (1/2-ounce) slices whole-wheat bread
• 2 large eggs
• ¹⁄₈ teaspoon salt
• ¹⁄₄ teaspoon freshly ground black pepper
• 1 cup arugula

Directions

1. Cook bacon in a nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings; drain on paper towels. Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes. Stir in butter and sugar; cover and cook for 3 minutes. Uncover and cook for 5 minutes or until golden brown, stirring frequently. Set aside; keep warm.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place bread in pan, and cook for 3 minutes on each side or until lightly browned. Set aside, and keep warm.
3. Recoat pan with cooking spray. Crack eggs into pan, and cook for 2 minutes. Gently turn eggs, one at a time; cook 1 minute or until desired degree of doneness. Sprinkle evenly with salt and black pepper.
4. Place one bread slice on each of two plates; arrange onion mixture evenly over bread. Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices. Serve immediately.

Amount Per Serving

Calories: 277

Fat: 13.9g

Cholesterol: 205mg

Sodium: 622mg

Fiber: 3.8g

Protein: 14.7g