Toast bread; set aside and keep warm.
In large nonstick pan over medium heat, cook bacon until crisp. Remove bacon and keep warm; reserve drippings.
For each sandwich, using about 2 teaspoons bacon drippings per egg, cook eggs in drippings until whites are set (completely coagulated and firm). Turn eggs over and cook an additional minute until yolks begin to thicken (no longer runny, but not hard).
Assemble each sandwich: Spread each of 2 slices of toasted bread with 1 tablespoon of mayonnaise. Top one slice with 2 slices tomato, 2 slices bacon, 1 egg, and 1 cup arugula. Top with remaining bread slice. Serve immediately.
*Arugula may be wilted down, if desired.
Yield: 12 sandwiches
Add some flair with a savory flavored yogurt or cream cheese spread and caramelized onions. Then griddle the sandwich and serve in wax paper, so on-the-go diners don’t get greasy hands.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.