Chicken Bacon Breakfast Sandwich
90Calories 5gFat 135mgSodium More
Nutritional Info Per Serving
Sodium135mg Sugars2g
Total Fat5g Cholesterol70mg
Carbohydrates8g Dietary Fiber1g
Saturated Fat2g Protein6g
  • 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.
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
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