Open Faced Egg Sandwiches with Arugula Salad recipe

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Ingredients

1 clove garlic, minced
¼ cup mayonnaise
4 3/4-inch thick slices of crusty bread
2 cups arugula
2 teaspoons olive oil
½ teaspoon fresh lemon juice
1 pinch salt
1 pinch freshly ground black pepper
cooking spray
4 eggs

Nutrition Info

501 calories
carbohydrate: 23.3 g
cholesterol: 382.5 mg
fat: 38.2 g
fiber: 1.6 g
protein: 17 g
saturatedFat: 7.4 g
servingSize: -
sodium: 535.8 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated, divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.

  2. Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

Recipe Yield

4 open-faced sandwiches

Recipe Note

Eggs and arugula are a delicious combination. This dish is great for brunch!

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