2 poppy seed bagels
4 slices peppered bacon
2 eggs
6 oz. leftover roasted chicken, light or dark meat, sliced
2 oz. peppery greens, like arugula or watercress
4-6 oven-dried tomato halves
4 tbsp. buttermilk dressing

1. Slice bagels in half and toast until golden and warm.

2. In a frying pan set over medium heat, cook bacon until crisp, 5-8 minutes. Using a slotted spoon, remove bacon to a paper towel-lined plate. Drain and discard all but 3 tbsp. of bacon fat, turn heat to low, and crack the eggs into the hot fat. Cook until over-medium: the whites should be lightly set, then the eggs should be flipped and allowed to cook for an additional 15-20 seconds.

3. Make the sandwich: drizzle 1 tbsp. buttermilk dressing onto the lower half of each bagel. Top with greens, chicken, bacon, fried egg, roasted tomato halves, an additional 1 tbsp. buttermilk dressing, and the top half of the bagel. Slice each sandwich in half and serve immediately.