That’s write this is a twist to that quintessential NYC bacon, egg on a roll. Skip the roll, you will not miss it in this recipe. A great brunch dish too.
I start by making organic applewood GF bacon.
1 tbsp maile mustard
1 tbsp fresh squeezed lemon juice
pinch cayenne pepper and sea salt
1 tbsp olive oil
whisk or shake together all ingredients and set aside.
Scramble 2 eggs. If you need directions for this just order out, lol.
Now plate the arugula and drizzle with a bit of dressing. Place warm scrambled eggs and bacon over arugula and drizzle the remaining dressing. I serve it slightly warm, the arugula will hold up nicely to the warmth of the bacon and eggs.
Variations can include topping with goat cheese for a tangy addition or diced tomatoes to add freshness. I’m gluten free however, adding homemade crunchy croutons works too. In fact , I think I might make myself some GF croutons next time I make this dish. Enjoy and let me know how you serve this up.
Live, eat, share, gluten-free and FODMAPish.