Chicken Bacon Breakfast Sandwiches
with Tomato and Arugula

Chicken Bacon Breakfast Sandwiches. Chicken bacon, eggs, tomatoes, cheddar cheese and arugula are piled inside toasted English muffins.

Prep: 5 min | Cook: 10 min | Yield: 4 servings

Ingredients

1 (3 ounce) package Al Fresco Uncured Original Fully Cooked Chicken Bacon, 8 slices
4 whole wheat English muffin, sliced in half, toasted
4 eggs, large, raw
1/2 teaspoon vinegar, distilled
4 slices tomato, thinly sliced
4 slices cheddar cheese, lower sodium
Small handful arugula

To poach the eggs, fill a deep skillet with 2 inches of water, add vinegar, and bring to simmer over medium heat.
Crack each egg into separate custard cups. Gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 3 minutes (yolks will be only partially cooked).
Place 8 slices of chicken bacon on a microwave safe plate and heat in the microwave for 30 to 50 seconds, or until desired crispness is achieved.
To assemble, place 1/2 of the toasted English muffin on a plate and top with a slice of cheese.
Use a slotted spoon and carefully transfer the egg on top of cheese, add chicken bacon followed by the tomato slice and arugula.

Per serving: Calories 380 Sodium 580mg Total Fat 18g Carbohydrates 31g Saturated Fat 8g Sugars 8g Cholesterol 285mg Dietary Fiber 5g Protein 26g

Recipe and photo used with permission from: Al Fresco All Natural