- Serves: 4 servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- 4 Oliver’s Own Eggs
- 4 slices Applegate Farms Organic Bacon
- 4 slices tomatoes, heirlooms if possible!
- 1 cup arugula
- 4 Thomas’ English Muffins
- Mayonnaise, optional
Cook the bacon slices in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Wipe out bacon grease out of the skillet and return to the stove top.
Lightly butter English muffins and toast in the same skillet you used to cook the bacon. Toast until the cut sides of the English muffins are slightly browned, then remove from skillet and set aside.
Crack each egg into a small bowl (or one egg at a time in a single bowl). In a small nonstick skillet over medium heat melt 1 tablespoon of butter until it. Carefully pour the egg into the skillet and cover. Let the egg cook until the edges are crisp and the yolk is cooked to your liking, about 2 minutes for runny yolks, or 2½ to 3 minutes for medium yolks. If you are using a large skillet you can cook multiple eggs at once. Once the eggs are cooked to your liking, remove from the skillet and transfer to a plate.
Assemble sandwiches: If using, spread a thin layer of mayo on the cut side of each English Muffin. Place ¼ cup of arugula on the bottom slice of each English muffin, then place a slice of tomato, one fried egg and one slice of cooked bacon, which has been cut in half to fit. Top with second half of English Muffin and enjoy!