Heirloom Tomato Breakfast Sandwiches with Bacon & Pesto Mayo

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 8 slices thick-cut bacon
• 2 large heirloom tomatoes
• 4 English muffins
• 4 large eggs
• 1/4 cup mayonnaise
• 2 tbsp basil pesto
• 4 oz fresh mozzarella
• 1 cup baby arugula
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions

1. 1Preheat the oven to 400°F. Arrange the bacon slices on a foil-lined rimmed sheet pan and bake 14–18 minutes until deeply crisp, then transfer to a paper-towel-lined plate.
2. 2While the bacon cooks, stir the mayonnaise and basil pesto together in a small bowl until smooth; set aside. Slice the heirloom tomatoes into thick ½-inch rounds and season both sides lightly with salt and pepper.
3. 3Split the English muffins and toast them until golden. Spread a generous layer of the pesto mayo on both cut sides of each muffin.
4. 4Melt the butter in a large nonstick skillet over medium heat. Crack in the eggs and cook sunny-side up or over-easy, about 3 minutes, until the whites are set but yolks remain runny; season with salt.
5. 5Layer a few arugula leaves on the bottom muffin halves. Top each with two slices of crisp bacon, a thick tomato slice, a thin round of fresh mozzarella, and a fried egg.
6. 6Cap with the top muffin halves, pressing gently so the warm egg yolk begins to mingle with the pesto mayo.
7. 7Serve at once while the bacon is still shatter-crisp and the mozzarella is just starting to soften from the heat of the egg and tomato.