Basted egg breakfast sandwich

Burgers & Sandwiches
Written By ANNA Test Kitchen

Recipe ANNA Magazine, Photography Jerry Grajewski

You can't go wrong with a fried egg sandwich. This one has all of the things we like with eggs, bacon, mustard, tomatoes, and greens in a toasty bagel. This yummy BLT version of a breakfast sandwich is good for breakfast, lunch or dinner.

Ingredients

2 tablespoons maple syrup

1/4 cup grainy Dijon mustard

Coarse salt and freshly ground pepper, to taste

1 tablespoon butter

4 eggs, basted

4 bagels, toasted

8 slices bacon, crisply cooked

2 cups arugula

Oven-roasted tomatoes

4 hothouse tomatoes

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

Preparation

In small bowl, combine maple syrup and Dijon. Set aside.

For tomatoes, preheat oven to 375°F. Cut tomatoes in half, place cut-side up on baking dish. Drizzle with olive oil, sprinkle with oregano and season with salt and pepper. Roast for 45 minutes to intensify flavour. Set aside.

To assemble, spread maple-Dijon mixture on bagel bottom. Top with bacon, two oven-roasted tomato halves, arugula and 1 basted egg. Repeat with remaining sandwiches. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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