RH Staff

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, cook eggs in drippings until whites are set (completely coagulated and firm). Turn eggs over and cook an additional minute until yolks begin to thicken (no longer runny, but not hard).

To assemble each sandwich: Spread each of 2 slices of toasted bread with 1 Tbsp. mayonnaise. Top one slice with 2 slices of tomato, 2 slices of bacon, 1 egg and 1/2 cup arugula. Top with remaining bread slice. Serve immediately.

AMERICAN EGG BOARD