I got this recipe from Tried and Tasty. It's from the Cook This, Not That cookbook and I made it for Derek the other day. He gave it a thumbs up! I really wanted to try one too, but we were out of tomatoes, so I'll have to have one another day.
2 slices 7-grain sourdough bread (I used honey whole wheat), lightly toasted
1 egg
handful of arugula (or any kind of lettuce you have on hand)
2 thick slices of tomato
4 strips of bacon, cooked (I used 2, though I'm sure Derek would have loved to have more meat!)
Salt and pepper to taste
Heat a small nonstick skillet over medium heat. Coat with olive oil cooking spray and add the egg. Cook sunny side up until the white is set but the yolk is runny (I ended up doing it more like a fried egg because I flipped it to cook on both sides, but the yolk was still runny). Line the bottom half of the bread with the arugula, followed by the tomato slices and bacon. Set the egg carefully on top and season with salt and pepper. Top with second slice of bread.
Calories: 450
Fat: 20 grams (6 grams saturated)
Sodium: 840 mg
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