bacon egg salad sandwich

simple but so comforting!

BACON EGG SALAD SANDWICH
2 cage free hard fried eggs (per sandwich)
2 slices Breadsmith Honey Oat Bran Bread
2 slices Applewood smoked bacon cooked crisply and drained
2 thin slices of Pecorino Romano cheese
2 tps Earth Balance buttery spread
1 tsp extra virgin olive oil
1 tbs Vegenaise spread
1 tbs tomato salsa
1 cup organic arugula
splash of tarragon wine vinegar
Celtic sea salt and veggie pepper to taste
Dash of Tabasco if so desired!

Melt one tablespoon of Earth Balance buttery spread in medium skillet, lower heat after spread melts. Crack two cage free eggs into skillet and using spatula, break the yolk. Cook on low heat so eggs do not get rubbery. When eggs are set, flip eggs over once to complete cooking just long enough for yolk to set. Use a microwave safe bacon rack and
cook two strips of Applewood smoked bacon until crisp, usually about 1 minute per strip depending on power of your microwave. Drain the bacon on a paper towel and set aside. Spread both sides of the bread with a teaspoon of butter and place in another skillet on medium heat and lightly toast both sides. Slice 2 thin (about ¼”) slices of pecorino Romano, set aside. Put arugula in a small bowl and drizzle evoo over salad, splash a dash of tarragon wine vinegar on arugula and sea salt and veggie pepper to taste and tosslightly. Mix a tbs of Vegenaise spread with a tbs of salsa to use as spread on the warm toast--put on both pieces of toast on the inside only, place the arugula salad on both pieces of toast, add the fried eggs, bacon, top with the cheese and now you are ready to
put the sandwich together, cut diagonally, eat and enjoy!!