Add a little something fancy to the start of your day! Or wake up on the weekend with a little runny egg, bacon, and toasty ciabatta bread and a giant cup of coffee. I’m totally smitten with this bacon egg and Arugula breakfast sandwich on ciabatta bread. And one bite will make your a believer, too.
Anyone who flies through most airports knows that they are not the most amazing dining experiences. But at Sea-Tac, where I work, we are really trying to make it something kinda special. We PNW’ers love our food, and eating locally inspired stuff. We’re coffee snobs, going beyond Starbucks, and latching onto other local roasters and we are lucky enough to have a few different ones scattered through our terminals. Our recent addition was Floret, which is all vegetarian food, and they serve Stumptown coffee from Portland, our weirder cousin. But the coffee is so. damn. good.
Part of my morning routine is to walk to my terminal and do some serious people watching, get some added steps in, and grab a cup of coffee on my way. And because I am incapable of eating at home with my busy morning, I’ve had to have a few mornings of breakfast-on-the-go and I have grabbed something at the shop along the way. Their “Fancy Breakfast Sandwich” is delightful with egg and tomato jam on crusty bread.
But I did one better.
I added bacon.
I’m all for eating healthier, making more vegetarian choices. Blah Blah Blah. But BACON. This officially went off the rails amazing.
Know while this may look “fancy”, it’s also really easy!! It’s two pans, with one of them going in the oven because you bake your bacon! In 30 minutes you can have a fancy breakfast that wasn’t that hard to whip up. And because I live the motto of “Everything is better with an egg on top”, this runny egg will make you see stars.
Get your fancy on. You deserve it.
Bacon Egg and Arugula Breakfast Sandwich on Ciabatta Bread
- 4 soft Ciabatta Bread Rolls, or Ciabatta loaf sliced into triangles and split.
- 8-10 slices of Bacon
- 4 Eggs
- 1 1/2 cups Argula
- 1/2 cup Tomato Jam, or Bruschetta
- Cheese of Choice, I used Kerrygold Dubliner
- Salt and Pepper
- Non-stick spray, or butter
Preheat oven to 400 degrees. Line a baking sheet with foil, and place bacon onto the sheet. Bake for 20 minutes, flipping about half way through. If you like your bacon more crispy, cook a couple additional minutes if desired. Drain the bacon on a paper towel when done cooking.
While the bacon is cooking, slice the ciabatta bread and toast lightly in the toaster.
In a skillet set over medium high heat, spray it with non-stick spray, or use a tablespoon of butter, and when hot, crack in four eggs. Separate the whites of the eggs if they run together. Cover the pan with a lid and cook the eggs until the egg whites set. Season gently with salt and pepper on top. Remove them from the pan.
To assemble the sandwiches, top one slice of the ciabatta with arugula, layering with cheese, bacon and then an egg. Top lastly with some tomato jam or bruschetta. Top with other slice of bread and serve immediately.