Breakfast is a big deal in the Borgognone house. Every Saturday and Sunday is the same story: egg sandwiches on Saturdays; bagels and donuts on Sundays. I should mention that we also are mildly obsessed with eggs. Usually in one breakfast sitting, there are five different types of eggs on the table at once — Nonna's Eggs in Purgatory, my father's cheesy scramble, as well as sunny-side up, broccoli rabe omelettes, and then there's the sandwich.
A while back, my mother and I had amazing egg sandwiches that were so outrageously expensive (but well worth it!) that we vowed never to spend that much on a breakfast sandwich again, especially one that we could master at home. So we got to experimenting and here's our baby, our favorite part of Saturday mornings. I should also mention that the record is three sandwiches in one sitting that's held by my beastly brother Sal who uses the "I'm a growing boy" excuse.
*Note: I bought this from a local Italian market, but you can make your own balsamic reduction at home by cooking balsamic vinegar until it thickens.
Preheat the oven to 400 degrees.
On a baking sheet, place the bialys cut side up. Drizzle with some oil and season with salt and pepper, to taste. Bake until crispy and golden, for 15 minutes.
Fry the bacon in a large frying pan over medium heat until it reaches desired level of crispness and set aside.
In a bowl, combine the arugula with some olive oil, the balsamic reduction, and garlic powder. Season with salt and pepper, to taste, and toss.
Crack the eggs into a large frying pan and cover with a lid. Cook for 2-3 minutes over medium heat. Flip each egg over and cook until the whites are set but the yolks are still liquid, for 2 more minutes.
For each sandwich, spread the desired amount of goat cheese on either side of a bialy, and place 1 egg on top. Add the desired amount of bacon (2-3 pieces should do the trick) and place arugula on top before closing.