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Chicken Bacon Breakfast Sandwich with Tomato and Arugula
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Serves4 Prep Time5 Minutes Cook Time10 Minutes
380Calories 18gFat 580mgSodium More
Nutritional Info Per Serving
Sodium580mg Sugars8g
Total Fat18g Cholesterol285mg
Carbohydrates31g Dietary Fiber5g
Saturated Fat8g Protein26g
Instructions
  • To poach the eggs, fill a deep skillet with 2 inches of water, add vinegar, and bring to simmer over medium heat.
  • Crack each egg into separate custard cups. Gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 3 minute (yolks will be only partially cooked).
  • Place 8 slices of chicken bacon on a microwave safe plate and heat in the microwave for 30-50 seconds, or until desired crispness is achieved. To assemble, place 1/2 of the toasted English muffin on a plate and top with a slice of cheese. Use a slotted spoon and carefully transfer the egg on top of cheese, add chicken bacon followed by the tomato slice and arugula. Serve immediately.
Ingredients

1 (3oz) package al fresco Uncured Original Fully Cooked Chicken Bacon, 8 slices

4 whole wheat English muffin, sliced in half, toasted

4 eggs, large, raw

1/2 tsp vinegar, distilled

4 slices tomato, thinly sliced

4 slices cheddar cheese, lower sodium

Small handful arugula

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