Poached Egg Breakfast Sandwich

Prep Time 10

Cook Time 25

Servings

Calories 861kcal

Prep the ingredients per the instructions above.
Place the bacon in a skillet over medium heat. Cook on both sides until golden brown and crispy. Set aside on paper towels to drain.
In a bowl mix together the mayo and chipotle sauce. Set aside.
Fill a pot halfway with water and stir in the vinegar. Bring the water to a low simmer.
Preheat the oven broiler on low. Place the bread onto a baking sheet. Drizzle one side of each slice with oil. Place under the broiler until golden brown. Flip the bread over and place the cheese onto one slice of bread. Then melt under the broiler.
Poach the eggs: Crack the eggs into a bowl. Gently place the eggs into the simmering water. You can poach multiple eggs at once, being careful not to overcrowd the pan. Cook the eggs in the water for 3-4 minutes. Remove the eggs with a slotted spoon onto paper towels. Season with salt and pepper to taste.
Spread the chipotle mayo onto the inside of each slice of bread. Layer with arugula, tomato seasoned with salt and pepper, bacon, poached eggs, and top piece of bread.
Cut in half and enjoy with orange juice.