Combining some of our breakfast favorites, this open-faced sandwich made for a quick brunch. I used English muffins, but you can use bagels or some thick toast as the foundation!
Brunch for 2:
1. Dice up 6 slices of bacon and cook until crispy in a frying pan. Remove bacon and save the fat for cooking.
2. Take 1 tbs. of the bacon fat and add to the bottom of a mixing bowl. Add 1 tbs. white wine vinegar, 1 tbs. olive oil, salt and pepper. Add about 2 cups of arugula and toss. Set aside.
3. In the same frying pan with the leftover bacon fat fry up 4 eggs however you like them.
4. Toast 2 English muffins.
5. Layer your sandwiches starting with the English muffin, the arugula salad, the fried egg, the goat cheese crumbles, and then the bacon. Drizzle any leftover arugula dressing over the top!