Fried Egg Sandwich on Ciabatta with Arugula and Bacon
This Fried Egg Ciabatta Sandwich is quick, rich, and just messy enough to feel luxurious. With crispy bacon, dressed arugula, and tangy blue cheese on a toasted roll, it turns pantry staples into something crave-worthy.
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Ingredients
- 2 ciabatta rolls
- 2 eggs
- 2.5 ounces arugula
- 5 bacon strips diced
- ¼ cup balsamic vinegar
- ¼ cup bacon grease
- ½ cup blue cheese
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Toast the Bread: Slice 2 ciabatta rolls in half and toast the cut sides until crisp. Set aside.
- Cook the Bacon: Heat a skillet over medium heat. Cut 5 bacon strips into bite-sized pieces. Add the bacon to the pan, separating it as it cooks. When crisp, transfer the bacon to the bowl with 2.5 ounces arugula. Pour ¼ cup bacon grease into a mason jar or bowl.
- Make the Dressing: Let the bacon grease cool for about five minutes. Add 1 tablespoon Dijon mustard, ¼ cup balsamic vinegar, ½ teaspoon salt, and ½ teaspoon pepper to the jar. Shake for 1 minute to emulsify. Set aside.
- Fry the Egg: Return the skillet to medium heat. Add a tablespoon of avocado oil. Crack 2 eggs, one at a time, into the pan and season with salt and pepper. Cook for 2 minutes or until the whites are set and the edges begin to crisp. Flip the egg and cook 1-2 minutes more, depending on if you want the yolk runny or set.
- Assemble the Sandwich: Toss the arugula with the dressing and ½ cup blue cheese. Layer onto the bottom half of the ciabatta. Top with the fried egg and top bun.
Notes
When flipping a fried egg, you need the courage of your convictions, as Julia Child would say. Use a thin spatula (a fish spatula is ideal), slide fully under the egg, and flip in one confident motion. Hesitate and the yolk might break, but if it does, don’t panic. It’ll still taste amazing.
Ciabattas can be tough on the roof of your mouth. Soften the crust first: microwave for 20–30 seconds before slicing, then toast the cut side only for that perfect crunch without the shrapnel. A buttered skillet also works beautifully. Toast for 3-5 minutes.
Putting the arugula on the bottom allows the egg yolk to drip into it and mix the rich yolk with the tart dressing. It also keeps the bottom bun from getting soggy.
Nutrition
Calories: 848kcal | Carbohydrates: 36g | Protein: 26g | Fat: 66g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 253mg | Sodium: 1814mg | Potassium: 440mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1364IU | Vitamin C: 5mg | Calcium: 278mg | Iron: 2mg
Servings: 2 sandwiches
Calories: 848kcal