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Open-faced Breakfast Toast

Eggs, bacon, a sprinkle of Parmesan, cherry tomatoes, arugula... What's not to love? This delicious breakfast toast will help you start your day on the right foot.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Breakfast, Side Dish
Cuisine: American, French
Keyword: bacon, easy, eggs, open-faced toast, quick, toast


  • 2 small saute pans, one for eggs and one for bacon


  • 2 medium or large eggs
  • 1/2 tbsp butter
  • 1 strip bacon preferably thick-cut
  • 4 grape or cherry tomatoes
  • Small handful fresh arugula
  • 2 tsp grated Parmesan Reggiano cheese
  • 2 slices sourdough toast or other artisanal loaf, or 1 English muffin
  • Butter for toast


  • Scramble the eggs in a small bowl. Heat the butter in one saute pan on medium-low heat, then add the eggs. In the other saute pan, fry the bacon on medium-low heat, rendering off the fat. Meanwhile, toast the slices of bread or the English muffin.
  • When the bread is toasted, place it on the serving plate. Butter it to your liking, then sprinkle 1 tsp of Parmesan cheese on each piece of toast.
  • When the eggs have finished, carefully spoon them onto the pieces of toast. Pat excess oil off the bacon with paper towel, then break the bacon into small pieces on top of the eggs. Halve the cherry tomatoes and put four halves on each piece of toast. Finish by topping the toast with arugula, and sprinkle more Parmesan on as desired.