Egg, Brie and Arugula Breakfast Sandwich with Strawberry Glazed Bacon

0 Heat oven to 400 degrees F.
1 Make glaze by whisking together black pepper, brown sugar, balsamic vinegar and preserves.
2 Line a baking sheet with foil. Top with an oven-safe cooling rack and spread bacon out on rack. Transfer bacon to oven and bake until nearly crisp, 20 to 25 minutes.
3 When bacon is nearly finished, remove from oven and brush with glaze. Return to oven and continue baking until crisp and caramelized, 5 to 7 minutes more.
4 While bacon finishes, slice sandwich rolls in half. Place rolls, cut-side up on a second sheet pan. Spread one side of each roll with brie and toast in the oven until brie is melted and roll is golden brown.
5 Toss arugula with olive oil and season with some salt and black pepper.
6 Heat cooking oil in a skillet. Crack eggs into heated oil and fry until cooked to your liking (I like them sunny-side up).
7 Assemble sandwiches by topping the melted brie side of the sandwich roll with bacon, arugula and a fried egg.