From: Executive chef Heather Terhune, South Water Kitchen, chicago. Yield: 12 sandwiches. 24 slices brioche bread, sliced 24 slices thick-sliced applewood bacon 12 large eggs 1 1/2 cups mayonnaise 4 large tomatoes, cut into 6 slices each 6 cups arugula (wilted down, if desired) Toast bread; set aside and keep warm. In large nonstick pan over medium heat, cook bacon until crisp. Remove bacon and keep warm; reserve drippings. For each sandwich: Using about 2 tsp. bacon drippings per egg, ...

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