Breakfast Baguette

Breakfast Baguette



  1. Coat the bacon with the black pepper and bake at 375°F until cooked and crisp. In a medium hot non-stick pan add the butter. Once melted add the eggs and fry over medium heat and season with half of the kosher salt.
  2. Toss the arugula with the parmesan cheese, salt and olive oil and set to the side. Meanwhile cut the baguette in half lengthwise and toast. Add Dijon mustard to the baguette. Add the sliced roasted red pepper, egg, ham, bacon, and arugula mixture. Wrap the breakfast baguette up with butcher's paper going up 3/4 of the way and tie with butcher's twine.

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