Ingredients:
- 2 eggs
- 4 slices bacon
- Salt & pepper to taste
- 3-4 tbsp buffalo ricotta
- Small handful arugula
- 2 tbsp Apricot jam, we used Jackie’s Jams
- Chefs Oil - Cooking Oil
- Chefs Oil - Extra Virgin Olive Oil
- 2 thick slices of sourdough bread
Method:
In a nonstick pan over medium high heat, cook the bacon until the edges are crispy, flipping as needed. While the bacon is cooking, brush the sourdough on both sides with extra virgin olive oil and toast until golden.
When the bacon is done, place it on paper towels to catch the extra grease. Clean the pan and reheat with a drizzle of Cooking Oil. Crack the eggs into a small bowl. Once the pan is hot, slide the eggs in and cook for about 3 minutes or until the yolk is bright yellow and jiggly, while the white is set. Use a little salt on the yolk.
In a small bowl, season the ricotta with a sprinkle of salt and pepper. Mix to combine.
To make the sandwich, take the toasted bread and drizzle the Extra Virgin Olive Oil lightly over both pieces. On one side, cover with 3-4 tbsp of the seasoned ricotta. On the opposite side, cover with 2 hefty tbsp apricot jam. On top of the ricotta, place the slices of bacon, then top with fried eggs and a handful of arugula. Take the apricot side and place on top of the arugula side. Cut in half and watch the bright yellow liquid burst and seductively slide down the inside of the bread.