• 8 slices Smithfield® Hickory Smoked Bacon, cooked crisp,
  • 4 large eggs,
  • 3 tablespoons mayonnaise,
  • 1 tablespoon sun-dried tomato pesto,
  • 2 English muffins, split and toasted,
  • 8 leaves arugula lettuce,
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MAIN DISH

Bacon & Egg on English Muffin

  1. 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.
  2. 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.
  3. Carefully peel eggs; break in half and place 1 egg on each muffin half.