Breakfast for dinner or dinner for breakfast, either way this is a fast easy meal. I love to sop up some of the runny yolk with a forkful of crisp bread, bitter arugula and a juicy tomato bit. This recipe is also a great way to use up day old bread.
4 Slices of bacon
2 1in Thick slices of good bread (I like to use sourdough)
1 1/2 C Arugula
1 Small tomato, sliced
1T Balsamic vinegar
Use a cup or a cookie cutter to cut out a hole in the center of the slice of bread and set aside. Cook bacon in a large saute pan until crisp, remove from the pan and wipe out all but 1 T of the grease. . Lay the bread and the cut out pieces in the hot pan. When the bread is almost toasted to your likeness crack one egg into the hole in the center of the bread. Cook until the bread is nice and toasted, then gently flip over and toast the other side (I like my yolks a little runny, so the whole process took about 6-7 minutes). While the eggs are cooking, divide the arugula and the sliced tomatoes between the two plates, drizzle with a little balsamic vinegar and a little salt. Place the toads-in-a-hole, the cut out pieces and the bacon on the plate with the arugula, crack some fresh pepper over the whole plate and serve.