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Egg, Bacon, Tomato & Arugula on Toasted Brioche

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

  1. Preheat oven to 350°F.
  2. In a small mixing bowl, combine whole grain mustard and mayonnaise. Mix until fully combined.
  3. Before cooking bacon, season heavily with cracked black pepper. Bake bacon on a lined sheet pan in a 350°F oven.
  4. Fry egg in a lightly oiled sauté pan over medium low heat, making sure not to cook the yolk.
  5. Spread mayonnaise mixture on the sliced brioche.
  6. 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.