Fried Egg and Bacon Sandwich with Arugula and Sriracha Mayo

This Fried Egg and Bacon Sandwich with Arugula and Sriracha Mayo is an easy-to-make breakfast sandwich that’s packed with flavor! It’s made with crispy bacon, fried egg, arugula leaves, mayonnaise, and spicy sriracha sauce all sandwiched between two slices of toasted bread for an amazing flavor combination that’s sure to please!

Cooking Equipment:

Skillet or pan; Toaster (optional); Plate

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Fried Egg, Bacon, Arugula, Sriracha Mayo

Meal:

Breakfast/Brunch

Cooking Method:

Frying

Dietary Restrictions:

Gluten-free (if using gluten-free bread)

Servings:

Ingredients:

2 slices of bacon

1 egg

2 slices of bread

1 handful of arugula leaves

1 tablespoon of mayonnaise

1 teaspoon of sriracha sauce

Cooking Instructions:

Heat a skillet over medium heat. Add the bacon and cook until crispy. Remove from the skillet and set aside.

In the same skillet, add the egg and cook until desired doneness. Remove from the skillet and set aside.

Toast the bread slices in a toaster or in the same skillet over medium heat until golden brown.

Spread mayonnaise on one side of each slice of toast and sriracha sauce on the other side.

Place one slice of toast on a plate with mayonnaise side up, top with arugula leaves, bacon slices, fried egg, and remaining slice of toast with sriracha side up.

Serve immediately and enjoy!

Nutrition:

Calories – 456 kcal; Fat – 28 g; Carbohydrates – 18 g; Protein – 24 g; Sodium – 818 mg; Cholesterol – 216 mg

Rating:

Did You Know?

Soul food, which originated in African American communities in the southern United States, includes dishes such as fried chicken, collard greens, and black-eyed peas.