Outdoor Grilling
Breakfast Sandos
Makes 4 servings
Breakfast Sandos
Makes 4 servings
Classic breakfast sandwich topped with fresh arugula and tomato makes a satisfying and veggie forward meal.
Ingredients
- 8 pieces thick-cut bacon
- 4 English muffins, split
- 4 large eggs
- Nonstick cooking spray
- 3 tablespoons of your favorite seasoning
- 6 ounces arugula
- 2 tablespoons avocado oil
- 2 tablespoons fresh lemon juice
- ¼ teaspoon Kosher salt
- 1 large heirloom tomato
Preparation
- Pre-heat the Cuisinart griddle on high for 7 minutes. Then reduce heat to medium-low.
- Add the bacon and cook until crispy, flipping at least once.
- Spread bacon fat across griddle and toast English muffins, cut side down. Remove and reserve.
- Lay the egg rings on the griddle and lightly coat with the non-stick spray on the griddle surface.
- Cook eggs, two at a time, sprinkling with seasonings. Transfer the cooked eggs on top of two of the toasted English muffins.
- Repeat with the remaining eggs.
- In a medium bowl toss arugula with avocado oil, lemon juice, and salt until coated.
- Trim the ends off of the tomato adn then slice into 4 rounds.
- Place two pieces of crispy bacon, a bit of the dressed arugula, and then the tomato on top of the eggs.
- Top with the English muffin tops and then serve immediately.
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