Recipe: Baked Bacon, Arugula, Tomato and Egg Sandwich
This recipe features local produce from 9 Bean Rows Farm and locally produced products from Cabin Creek Baker and Farm.
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
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.