Open-Face Bacon-and-Egg Sandwiches with Rocket

Ingredients for Open-Face Bacon-and-Egg Sandwiches with Rocket

• 5 bacon slices, halved crosswise

• 1 (4-inch) square ciabatta or focaccia bread, halved horizontally

• 45ml olive oil, divided

• 4 large thin tomato slices

• 1 small shallot, chopped

• 1/2 tablespoons white wine vinegar

• 1 cup (packed) rocket

• 2 large eggs

• Parmesan cheese shavings

How to make Open-Face Bacon-and-Egg Sandwiches with Rocket

Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.

Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices.

Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add rocket and toss to coat.

Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then rocket and cheese.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.