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

1. 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.

2. Add the Canadian bacon to the skillet and cook until browned, 1 to 2 minutes per side.

3. 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.

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