Bacon And Egg Sandwiches

This twist on the traditional breakfast sandwich features sweet, caramelized onion and peppery arugula.

Cook bacon in a nonstick skillet over medium heat until crisp , about 8 minutes.

Remove bacon from pan , reserving drippings.

Drain on paper towels.

Add onion , water , and hot sauce to drippings in pan.

Cover and cook for 3 minutes.

Stir in butter and sugar.

Cover and cook for 3 minutes.

Uncover and cook for 5 minutes or until golden brown , stirring frequently.

Set aside.

Keep warm.

Heat a large nonstick skillet over medium-high heat.

Coat pan with cooking spray.

Place bread in pan , and cook for 3 minutes on each side or until lightly browned.

Set aside , and keep warm.

Recoat pan with cooking spray.

Crack eggs into pan , and cook for 2 minutes.

Gently turn eggs , one at a time , cook 1 minute or until desired degree of doneness.

Sprinkle evenly with salt and black pepper.

Place one bread slice on each of two plates , arrange onion mixture evenly over bread.

Place 1 egg , 2 bacon slices , and 1 / 2 cup arugula over each serving.

Top with remaining bread slices'.

center-cut bacon, onions, water, mexican hot sauce, butter, sugar, cooking spray, whole wheat bread, eggs, salt, fresh ground black pepper, arugula