Ingredients

Makes 2 servings

　　4 slices of bacon

　　2 large eggs

　　Salt and black pepper, to taste

　　1/4 cup mayonnaise

　　1 tablespoon chili sauce

　　4 slices rye bread, lightly toasted

　　2 slices ripe tomato

　　1 cup baby arugula

　　

Step 1

1. Cook the bacon over medium heat in a nonstick skillet until golden brown and crisp, about 5 minutes on the first side and 2 minutes on the second side. Drain on a paper towel.

　　

Step 2

2. Slide eggs into the skillet (with drippings) and fry until the white is set but the yolk is still soft, about 2 minutes. Carefully turn eggs over; cook 1 minute longer. Season with salt and pepper. Remove from heat.

　　

Step 3

3. Stir mayonnaise and chili sauce together. Spread the mixture on each slice of toast. Lay 2 slices of bacon over the mayonnaise on 2 slices of toast. Top each with a tomato slice, a fried egg, and the arugula. Cover with a second slice of toast. Cut in half and serve immediately.

　　

Nutrition Per Serving

Per serving: 470 calories

　　29g carbohydrates

　　17g protein

　　31g fat

　　240mg cholesterol

　　#### Nutritional analysis provided by Other