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Breakfast · Sandwiches

Chicken Bacon Breakfast Sandwich

al fresco Uncured Original Fully Cooked Chicken Bacon, egg, tomato, cheddar cheese, arugula, on english muffin, recipe, foodservice application.

Serves 4

Ingredients

3 al fresco Uncured Original Fully Cooked Chicken Bacon
1 english muffin, toasted
1 poached egg
1/2 teaspoon distilled white vinegar
1 slice tomato
1 slice cheddar cheese
1 small handful fresh arugula

Directions

To poach the egg, fill a deep skillet with 2 inches of water, add vinegar, and bring to simmer over medium heat. Crack the egg into separate custard cups and gently slide into the water. Cook just until egg whites are set, about 3 minute (yolks will be only partially cooked).
Prepare the chicken bacon by pan frying or baking in an oven until warm and crispy. To assemble, place half of the toasted English muffin on a plate and top with a slice of cheese. Use a slotted spoon and carefully transfer the egg on top of cheese, add chicken bacon followed by the tomato slice and arugula.
Serve immediately.

Per Serving

Nutritional Information

Calories: 90
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 70mg
Sodium: 135mg
Carbohydrates: 8g
Dietary Fiber: 1g
Sugars: 2g
Protein: 6g

Made With

Kayem products in this recipe

Al Fresco Uncured Original Fully Cooked Chicken Bacon 6/40 Slice

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Ready to Serve.

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