YIELD: 12 SERVINGS Ingredients:24 slices Brioche bread, sliced 24 slices thick-sliced Applewood bacon 12 large eggs 1½ cups mayonnaise4 large tomatoes, cut in 6 slices each6 cups arugula* 1. Toast bread; set aside and keep warm. 2. In large nonstick pan over medium heat, cook bacon until crisp. Remove bacon and keep warm; reserve drippings. 3. For each sandwich, using about 2 tsps. bacon drippings per egg, cook eggs in drippings until whites are set (completely coagulated and firm). ...

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