Egg, Bacon & Arugula
Makes 4 Sandwiches
4 La Brea Bakery Ciabatta Sandwich Rolls
1 lb. bacon
7 large eggs
¼ cup heavy cream
2 tablespoons unsalted butter
12 arugula leaves, stems discarded
1 large tomato, sliced
Cook the bacon in a 12-inch nonstick skillet until cooked all the way through and crisp; transfer to paper towels to dry. Keep warm, covered. Pour off fat from skillet and wipe clean with paper towels.
Whisk together the eggs and cream, season with salt and pepper. Heat the butter in the skillet over moderately low heat. Cook the egg mixture, stirring slowly, until just cooked through. Slice the sandwich rolls in half. On the bottom half of the roll, pile on the arugula, tomatoes and bacon. Top the bacon with the scrambled eggs and cover with the other half of the roll.