COOKBOOK GIVEAWAY + Fried Egg Sandwich W/Bacon & Arugula

A few weeks ago, we ventured to a wonderful little place called McEnally's Mercantile in Pinson, AL.  It's a great little store, and I hate that it took me so long to discover it.  Their website describes it as:  "McEnally’s Mercantile is a family-owned general store offering hardware, home & garden items, grocery, feed & supplies for those seeking locally made products, home-grown foods and DIY home & décor items."  

When we walked through the front entrance, we were immediately greeted by the inviting smells of farm-fresh local greens being sauteed in coconut oil with bell pepper, onion, tomatoes and topped with some of the best bacon you've ever had in your life...all being prepared by a local farmer.  After seeing the rows and rows of local produce, milk, butter, freezers of local meats and several aisles of organic products, I knew I had found my new favorite little place to shop.

I filled my cart with peppery arugula, farm fresh eggs from Bartlett Farms, leafy kale, tomatoes, beef, chicken, among other delicious finds.  The next morning, I flipped through a copy of my newest cookbook from Southern Living, Comfort Food Made Easy, and came across this egg-cellent brunch idea.  It was perfect - I could utilize the arugula, onions and eggs from our shopping trip the day before.  Yes, please!

The original recipe called for pancetta, but I substituted with crispy bacon.  I also made my own hollandaise sauce following THIS RECIPE.  The final results were sublime.  Brad and I were both sad when our last bites were gone...Seriously folks, this was plate-licking good!  Buttery, toasted bread is topped with vibrant arugula that's been lightly dressed with a mixture of red onion, parsley, olive oil and lemon juice.  Next, the bacon and fried egg are added, and the entire mountain of deliciousness is finished with a drizzle of hollandaise sauce and a sprinkling of sun-dried tomatoes.  OH MY YUM!

This cookbook has quickly become one of my favorites.  Southern Living magazine has been a long-time go-to recipe source for me, and this book is a great compilation of comforting dishes.  The recipes are truly easy and the book is packed with mouth-watering photos, which is a must for me.  You can find more info about the book HERE. 

If you'd like a copy of this great cookbook, please enter my rafflecopter giveaway below...It's super duper easy to cast your entry!  The winner will also receive a jar of LouAna Coconut Oil.  

Good luck, friends!  :)

IMPORTANT NOTE:  If you enter by leaving a blog comment, don't forget to click the "I Commented" green tab on the rafflecopter widget below.  If you don't, it will not count your entry.
a Rafflecopter giveaway

Fried Egg Sandwich with Bacon & Arugula
Adapted from:  Southern Living: Comfort Food Made Easy, Oxmoor House 2014

4 (1/2-inch-thick) challah bread slices 2 tablespoons butter, melted 1 (0.9-oz.) envelope hollandaise sauce mix 1/4 teaspoon lemon zest 1 1/2 teaspoons fresh lemon juice, divided 2 cups loosely packed arugula 1/2 cup loosely packed fresh flat-leaf parsley leaves 1/4 cup thinly sliced red onion 3 teaspoons extra virgin olive oil, divided 4 large eggs 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 8 slices thick-cut bacon, cooked 2 tablespoons chopped sun-dried tomatoes Directions:
1. Preheat broiler with oven rack 5 to 6 inches from heat. Brush both sides of bread with butter; place on an aluminum foil-lined broiler pan. Broil 1 to 2 minutes on each side or until lightly toasted.
2. Prepare hollandaise sauce according to package directions; stir in zest and 1/2 tsp. lemon juice. Keep warm.

3. Toss together arugula, next 2 ingredients, 2 tsp. olive oil, and remaining 1 tsp. lemon juice.

4. Heat remaining 1 tsp. olive oil in a large nonstick skillet over medium heat. Gently break eggs into hot skillet; sprinkle with salt and pepper. Cook 2 to 3 minutes on each side or to desired degree of doneness.

5. Top bread slices with arugula mixture, bacon slices, and fried eggs. Spoon hollandaise sauce over each egg, and sprinkle with tomatoes. Serve immediately.

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