Categories: Breakfast
Ingredients
- 2 tbsp. olive oil
- 1 large onion, thinly sliced
- 2 tbsp. butter, plus softened butter for buttering the biscuits
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 cups baby arugula
- 4 slices Canadian bacon
- 4 Buttermilk-Chive Biscuits (see recipe)
- 4 eggs, slow-scrambled
Directions
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In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, until the onion reduces in size, about 10 minutes. Reduce the heat to medium-low, add the 2 tbsp. butter, the salt and pepper and cook, stirring, until the onion is soft and caramelized, another 12-15 minutes. Add the arugula one handful at a time and cook, stirring, after each addition, until the arugula is wilted, about 1 minute. Transfer the mixture to a bowl and cover to keep warm.
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Add the Canadian bacon to the skillet and cook until browned, 1 to 2 minutes per side.
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Split the biscuits, butter generously, and top one side of each biscuit with a slice of Canadian bacon and some of the eggs, and the other side with the onion-arugula mixture. Serve open-faced or close up and each like a sandwich.