Farmers Market Open-Faced Breakfast Sandwich

• 2 slices Bacon, Nitrate Free
• 1 slice Sourdough Bread With Kalamata Olives
• 2 whole Eggs
• 1/2 cups Arugula
• 2 whole Cherry Tomatoes, Sliced
• 2 Tablespoons Shredded Cheddar Cheese
• Optional For Garnish: Torn Basil Leaves

1. Heat a skillet to medium and add the bacon. While the bacon cooks, toast the bread using your preferred method. Cook the bacon until done to your liking then move it to a paper towel to drain, leaving the bacon fat in the skillet.
2. Add the eggs into the bacon pan and cook them however you like them (I like mine fried over medium, so it's about 2-3 minutes per side).
3. To build the sandwich, start with the bread, then top it with the arugula, tomato, bacon and eggs. Top with the shredded cheese and torn basil leaves. Enjoy!

bacon, bread, eggs, arugula, cherry tomatoes, cheddar cheese, basil

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/farmers-market-open-faced-breakfast-sandwich/ (may not work)