Selection of the drop-down filters will refresh the page with search results

BACON-ZOLA BREAKFAST SANDWICH

Prep
5 Minutes
Cook
10 Minutes
Serves
4

Ingredients

  • 4 BAYS® Sourdough English Muffins, split and lightly toasted
  • 8 slices thick-cut applewood smoked bacon
  • 1/4 cup gorgonzola cheese crumbles, divided
  • 1 tablespoon mayonnaise
  • 4 thick slices ripe tomato
  • 2 tablespoons basil pesto, divided
  • 2 tablespoons butter
  • 4 eggs
  • 1 cup baby arugula, loosely packed, divided

Instructions

  • Cook bacon until crisp in a large skillet set over medium heat, turning frequently. Set aside.

  • Mix together gorgonzola and mayonnaise, mashing gorgonzola to create a thick, smooth spread. Spoon 1 tablespoon gorgonzola spread onto each toasted muffin bottom. Top with 2 slices of cooked bacon and a slice of tomato. Spread 1-1/2 teaspoons pesto on each muffin top. Set aside.

  • Melt butter in a large nonstick skillet set over medium heat, and crack eggs into skillet. Cook until egg whites are firm, but yolks are still slightly runny, about 5 minutes. Remove from heat and use a spatula to separate eggs and remove from pan, placing one egg on top of each tomato slice. Top each with 1/4 cup loosely packed arugula, then muffin tops. Serve immediately.

BACON-ZOLA BREAKFAST SANDWICH