The Perfect Breakfast Sandwich

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Breakfast, Brunch American
By Kelly Djalali Serves: Makes 1 Sandwich
Prep Time: 10 Minutes Cooking Time: 15 minutes Total Time: 20 Minutes

Bacon, egg and cheese with dressed arugula makes for a perfectly balanced breakfast sandwich.


  • 2 Large Eggs, beaten
  • 1 pat of Butter, plus more for buttering the muffin
  • 2 slices American Cheese
  • 2 strips Bacon
  • 1 handful Arugula
  • Drizzle of Olive Oil
  • Splash of Apple Cider Vinegar
  • Pinch of Kosher Salt and Cracked Pepper
  • 1 English Muffin, toasted and buttered



Preheat oven to 350 degrees.


Bake bacon on a cooling rack set in a sheet pan for 15 minutes, or until desired doneness is achieved.


While the bacon is baking, dress a handful of arugula with a drizzle of olive oil and a splash of apple cider vinegar. Season with a good pinch of Kosher salt and fresh cracked pepper. Toss it well and set aside.


Beat the eggs in a large measuring cup and melt butter in a nonstick pan over very low heat.


Pour in the beaten eggs and begin stirring them.


Keep stirring as the eggs begin to coagulate, coax the eggs toward the center of the pan and create a round shape.


Once the bottom of the eggs are mostly firm and the top is still loose, use a spatula to flip the eggs.


Immediately add the cheese slices, cover and turn off the heat.


Lay the egg and cheese on one half of the muffin, then the bacon, then the arugula, top with the other half of the muffin.