Mmmm.... breakfast

I've found the most delicious breakfast out there... okay, maybe not the most delicious because I know things like Nutella-filled crepes and cinnamon rolls exist, but this little meal I'm sharing is up there with the best.

I've been trying to eat a healthy and balanced breakfast full of protein and a little fat. In all the research I've read, this seems to be a good idea for somebody who is like me--IE--someone who needs something fast that tastes good because they don't have much of a chance to eat throughout the day because they are so busy taking care of tiny people they hardly have a minute for eating something balanced and nutritious!

And don't get scared, but this will involve some greens--in fact, it involves arugula.

I highly recommend that if you are not familiar with this little green gem, then become familiar with it soon! Anyway, I used to eat scrambled eggs and two pieces of turkey bacon and a little fruit--an apple or some frozen mango. Recently, I have discovered I can't eat scrambled eggs. For some reason, it makes me totally ill all day long. But what's really weird is I can eat eggs in about any other form--fried, in a casserole, boiled, deviled, and in baked goods (thank, God)!

So what I've been doing for breakfast lately goes like this--

1 slice of whole grain wheat bread
1 tsp of cream cheese (yes, full of the fat--it's a teaspoon--it'll be okay)
1 tsp of farmhouse chutney (more on this in a moment)
1 fried egg (I put a little garlic salt and black pepper on mine)
2 slices of turkey bacon
1/4c of baby arugula


First, I put enough turkey bacon to feed my family in a skillet. This get's it just greasy enough.

Next, when the bacon is done (which means crispy, but not burned), drain it on some paper towels and crack your egg into the greased pan (I like my cast iron skillet).

Season the egg with a dash of garlic salt and black pepper. When the egg whites have mostly set up, flip the egg--this will help keep your yolk in tact so that when you bite into it, the yellow goo won't run down your chin and hand. Of course, if you like the goo on you, skip the flipping step!

While the egg is cooking, use the other half of your skillet to toast the bread. Just a minute or less on each side will do.

Take the bread out and spread a thin layer of cream cheese and a thin layer of farmhouse chutney on the bread. Once the egg is done,  add it to the toast as well. Top with two slices of bacon and give the rest to your family (SMILE--they'll thank you for the treat)! Then scoop up the arugula and plop on the bacon.

Put it on your plate and enjoy. This little open-faced sandwich's got it goin' on! It has a slight hint of sweetness from the chutney, all that egg and bacon flavor, and a little bit of the kick arugula is famous for. Oh, and it's all on toasted bread with cream cheese. It is so good!

*About the chutney--it's sweet and made of many, lovely, fruity tastes. I picked it up at a craft fair before the holidays. And this has been my favorite way to use it! PS--Stonewall Kitchen has no idea that I exist--so this is not some kind of paid advertisement. I just wanted to tell you where I got this stuff in case you wanted to try my "Mmmmmm.... Sandwich."