Jowl Bacon "BLT" with Sun-Dried Tomato Pesto, Arugula, & Alfalfa Sprouts

Ingredients:

• 3-4 slices of bacon

• 2 slices sourdough bread

• 0.5 cup arugula

• 0.5 cup alfafa sprouts

• 1.5 tablespoons sun-dried tomato pesto, or a slice or two of tomato

• 1 egg

• ~1 tablespoon mayonnaise

Preheat the oven to 400F; line a baking sheet with parchment paper or aluminum foil and spray it lightly. Lay your strips of bacon on the sheet, and put in the oven once preheated for 15 minutes or until the bacon is done to your liking.

Heat a skillet on the stove to medium-high heat, and spray with cooking spray. Spread mayo on the bread, both sides, then lay them in the pan. I do this before the pan is fully heated up, because it allows the bread to toast more evenly as it settles into the heat.

Once the pan is heated up, remove bread if toasted, and crack an egg in the pan. I let it fry for a minute or so, then turn down the heat to medium-low. Season the egg with salt & pepper while it cooks.

Spread the pesto on the bread, then add the bacon, arugula, sprouts, and top with fried egg. Slice the sandwich in half, if you'd like, and enjoy!

Sourdough bread: I used Boudin, which I love and can get at Costco

Jowl bacon: I used Smoking Goose jowl bacon - amazing!

Sun-dried tomato pesto: I found this Barilla pesto and love it. I'm still unlearning my picky eater habits but don't love the texture of tomatoes, so this is what I use.

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