Turn this into a bona fide supper with hash brown potatoes, and a marinated artichoke heart and cherry tomato salad. Baked apples à la mode complete the menu.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
4 wedges of focaccia or 4 English muffins, split, toasted
3 tablespoons honey mustard
6 bacon slices
1 tablespoon butter
4 large eggs
2 bunches arugula
Preparation
Step 1
Spread cut sides of focaccia with honey mustard. Arrange bottom halves on 2 plates. Cook bacon slices in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towel and drain briefly; arrange bacon slices atop focaccia bottoms.
Step 2
Pour drippings from skillet; melt butter in same skillet over medium-high heat until foamy. Crack eggs into skillet. Cover and cook eggs to desired doneness; sprinkle with salt and pepper. Using spatula, transfer 1 egg to each focaccia bottom. Place arugula on each, then cover with focaccia top.
