Ingredients
4
wedges of focaccia or 4 English muffins, split, toasted
Directions
1.
Spread cut sides of focaccia with honey mustard. Arrange bottom halves on 2 plates. Cook bacon slices in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towel and drain briefly; arrange bacon slices atop focaccia bottoms.
2.
Pour drippings from skillet; melt butter in same skillet over medium-high heat until foamy. Crack eggs into skillet. Cover and cook eggs to desired doneness; sprinkle with salt and pepper. Using spatula, transfer 1 egg to each focaccia bottom. Place arugula on each, then cover with focaccia top.
