- Prep Time
- 5 mins
- Total Time
- 15 mins
- Serves
- Makes 8
Ingredients
- 4
- cracked wheat and honey rolls, halved lengthwise
- 6 tbsp
- fine herb goat cheese
- 90 mL
- 24 slices
- Genoa salami
- 4
- Delano Tomatoes, cut into 4 slices
- 8 slices
- Swiss cheese
- 8
- toothpicks
- 2 tbsp
- butter
- 30 mL
- 8
- eggs
- 1/2 tsp
- each salt and pepper
- 2 mL
- 2 cups
- arugula
- 500 mL
Directions
Step 1
Preheat one side of barbecue to medium. On hot side, toast halved rolls on both sides, 2 to 3 min. Move rolls to side of barbecue with indirect heat and spread each with 2 tsp (10 mL) goat cheese. Top each with 3 slices of salami, 2 slices of tomato and 1 slice Swiss cheese. Close lid and cook for 5 to 7 min. or until Swiss cheese is lightly browned. Remove rolls to a platter and insert toothpick into each. Tent with foil and set aside.
Step 2
Place a cast iron (or heavy) skillet on hot side of barbecue with indirect heat and melt butter. Working in 2 batches, crack in eggs, season with salt and pepper and cook with lid closed, 3 to 4 min. When egg whites are firm but yolks are still soft and shiny, gently remove fried eggs to a platter. Divide arugula among 8 rolls, place egg on top of each and serve.
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Nutrition Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 190
- Fat:
- 12 g
- Saturated Fat:
- 15 g
- Carbs:
- 11 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 120 mg
- Protein:
- 12 g
- Sodium:
- 480 mg
