Instructions:
- Heat a cast iron skillet on medium-high heat until hot and steamy. While heating, spread Kerrygold Salted Butter on one side of the bread and cut in half to make enough for 1 sandwich. Toast on buttered side until golden. Remove from skillet and set aside.
- Add in the cottage bacon (or leftover meat) and heat through, flipping to cook both sides until golden and crispy (about 5 minutes). On other half of the skillet, crack egg to fry. Use a spatula to contain the edges if needed. Carefully flip egg to cook other side slightly to keep runny consistency.
- Place one slice of the bread on the serving plate, add the cooked bacon. Layer with cheese. Place egg on top, then a handful of arugula. Spread Dijon mustard on top slice of bread. Serve immediately.