Breakfast Sandwich with Bacon, Egg and Roasted Tomatoes


2 tablespoons maple syrup
1/4 cup grainy Dijon mustard
coarse salt and freshly ground pepper, to taste
1 tablespoon butter
4 eggs
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


  1. n small bowl, combine maple syrup and grainy Dijon mustard. Set aside.
  2. For oven-roasted 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 flavours. Set aside.
  3. To baste eggs, heat butter in nonstick skillet over medium-high heat. Crack eggs into pan and fry for 1 minute to set white. Pour a few tablespoons of water in pan, then cover quickly with lid. Cook for 30 to 45 seconds for medium-soft yolks.
  4. To assemble sandwich, spread maple-Dijon mixture on bagel bottom. Top with bacon, two oven-roasted tomato halves, arugula and 1 basted egg. Repeat with remaining sandwiches.

Makes 4 servings.

Source: ANNA magazine