3179. SUNNIED EGG BIALY SANDWICH with BACON, ARUGULA, GOAT CHEESE and BALSAMIC GLAZE

makes six servings 


6 bialys, split 
extra-virgin olive oil, to taste 
salt and pepper, to taste 
1 pound bacon 
2 cups arugula 
4 ounces goat cheese 
2 tablespoons balsamic reduction
1 teaspoon garlic powder 
6 eggs

Preheat the oven to 400 degrees. On a baking sheet, place the bialys cut side up. Drizzle with some oil and season with salt and pepper, to taste. Bake until crispy and golden, for 15 minutes. Fry the bacon in a large frying pan over medium heat until it reaches desired level of crispness and set aside. In a bowl, combine the arugula with some olive oil, the balsamic reduction, and garlic powder. Season with salt and pepper, to taste, and toss. Crack the eggs into a large frying pan and cover with a lid. Cook for 2-3 minutes over medium heat. Flip each egg over and cook until the whites are set but the yolks are still liquid, for 2 more minutes. For each sandwich, spread the desired amount of goat cheese on either side of a bialy, and place 1 egg on top. Add the desired amount of bacon (2-3 pieces should do the trick) and place arugula on top before closing.


bacon recipe courtesy of: Francesca Borgognone, for The Daily Meal, March 15, 2013