Sandwiches
Egg, Bacon, Tomato & Arugula on Toasted Brioche
Ingredients
- 2 slices Chef's Line® 3/4" Sliced Brioche
- 1 ea. Glenview Farms® Shelled Large Grade A Brown Cage Free Eggs
- 1/2 oz. Chef's Line® Whole Egg Cage-Free Mayonnaise
- 2 oz. Cross Valley Farms Baby Wild Arugula
- 5 slices Patuxent Farms® All Natural* Uncured Maplewood Smoked Bacon Raised Without Antibiotics
- 3 slices Cross Valley Farms Heirloom Tomatoes, sliced
- 1 T Rykoff Sexton® Dark Ale Mustard Whole Grain Mustard
- 1/2 tsp. Monarch® Cracked Black Pepper
- 1 bag Metro Deli® Kettle Chips
PREPARATION
- Preheat oven to 350°F.
- In a small mixing bowl, combine whole grain mustard and mayonnaise. Mix until fully combined.
- Before cooking bacon, season heavily with cracked black pepper. Bake bacon on a lined sheet pan in a 350°F oven.
- Fry egg in a lightly oiled sauté pan over medium low heat, making sure not to cook the yolk.
- Spread mayonnaise mixture on the sliced brioche.
- To build sandwich, start by layering crispy bacon on brioche, top with sliced tomatoes, baby arugula and a fried sunny-side-up egg. Top with brioche and serve with Metro Deli Kettle Chips.
Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1
*No artificial ingredients, minimally processed.