Bacon and Egg Sandwiches with Caramelized Onions and Arugula

Ingredients

• 1 cup arugula 
• 0.3 teaspoon pepper black freshly ground
• 2 ounce bread whole-wheat
• 1 tablespoon butter 
• 2 large eggs 
• 0.5 teaspoon mexican hot sauce (such as Cholula)
• 2 cups onion thinly sliced
• 0.1 teaspoon salt 
• 1 Dash sugar 
• 4 slices center-cut bacon 
• 1 tablespoon water 

Equipment

• frying pan
• paper towels

Directions

1. Cook bacon in a nonstick skillet over medium heat until crisp (about 8 minutes).
2. Remove bacon from pan, reserving drippings; drain on paper towels.
3. Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes. Stir in butter and sugar; cover and cook for 3 minutes. Uncover and cook for 5 minutes or until golden brown, stirring frequently. Set aside; keep warm.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Place bread in pan, and cook for 3 minutes on each side or until lightly browned. Set aside, and keep warm.
6. Recoat pan with cooking spray. Crack eggs into pan, and cook for 2 minutes. Gently turn eggs, one at a time; cook 1 minute or until desired degree of doneness.
7. Sprinkle evenly with salt and black pepper.
8. Place one bread slice on each of two plates; arrange onion mixture evenly over bread.
9. Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices.
10. Serve immediately.