Place eggs in a medium saucepan; add cool water to saucepan until 2 inches over the eggs. Slowly bring water to a boil over medium heat. When water has reached a boil, cover pan and remove from heat. Let stand 4 to 7 minutes depending on how runny you want the egg yolk. Transfer eggs to a colander; place under cool running water to stop the cooking.
Meanwhile, combine mayonnaise and pesto; mix well. Spread about 1 tablespoon on each toasted muffin half. Top each with 2 arugula leaves and 2 slices of bacon.
Carefully peel eggs; break in half and place 1 egg on each muffin half.
Place eggs in a medium saucepan; add cool water to saucepan until 2 inches over the eggs. Slowly bring water to a boil over medium heat. When water has reached a boil, cover pan and remove from heat. Let stand 4 to 7 minutes depending on how runny you want the egg yolk. Transfer eggs to a colander; place under cool running water to stop the cooking.
Meanwhile, combine mayonnaise and pesto; mix well. Spread about 1 tablespoon on each toasted muffin half. Top each with 2 arugula leaves and 2 slices of bacon.
Carefully peel eggs; break in half and place 1 egg on each muffin half.
A sweet and tasty breakfast standby, orange juice has a citrusy zing that cuts through full-flavored meals. There’s a reason it’s so popular—it tastes great by itself or when it’s paired with virtually any food.