Poached egg & bacon sandwich

Indulge in the delicious combination of poached eggs and crispy bacon in this mouthwatering sandwich. Perfect for a savory breakfast or brunch treat.

Ingredients:

• 2 fresh ciabatta rolls
• 1 tablespoon butter
• 4 pieces uncured bacon
• 2 handfuls curly endive, frisee or other bitter salad green
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon red wine vinegar
• 1/2 teaspoon mayonnaise
• 2 large eggs

Instructions:

1. If you have ciabatta rolls that require baking, refer to the package instructions for heating them up.
2. Cut the rolls in half and spread butter on both halves. Warm a non-stick pan over medium-low heat and toast each half of the roll. Set them aside.
3. While the rolls are toasting, fry the bacon in a pan over medium heat until it is crispy. Remove the bacon from the pan and set it aside.
4. Prepare the dressing for the greens by mixing together 1 Tablespoon of extra virgin olive oil, 1/2 Tablespoon of red wine vinegar, and 1/2 teaspoon of mayo. Whisk the ingredients until they are well combined. Chop the greens coarsely and toss them in the dressing.
5. In a medium saute pan, pour about 2 inches of water and bring it to a gentle boil. Once the water is boiling, carefully crack an egg into it to poach. Maintain a low boil and use a spoon to pour hot water over the egg to help it cook. Poach each egg for around 1 minute for a soft yolk.
6. Put together the sandwich by layering 2 slices of bacon, 1 egg, and half of the dressed greens on one half of each roll. Complete the sandwich with the other half of the roll on top.

Summary:

• Calories: 1489 kcal
• Fat: 79 g
• Protein: 47 g
• Carbs: 112 g
• Potassium: 395 mg
• Magnesium: 29 mg