Open-Faced Egg Sandwiches With Arugula Salad Recipe
Open Faced Egg Sandwiches With Arugula Salad
Kitchen Science
2
15 minutes
5 minutes
501
Arugula has a peppery flavor complementing the rich taste of eggs. Whether you're looking for a quick and easy breakfast or a more elaborate brunch dish, this is a great option. Bon appetit!
Ingredients
- 1 minced Garlic clove
- ¼ cup of Mayonnaise
- 4 3/4-inch thick Crusty bread slices
- 2 cups Arugula
- 2 tbsp. Olive oil
- ½ tsp. Lemon juice
- 1 pinch Salt
- 1 pinch of Freshly ground black pepper
- Cooking oil spray
- 4 Eggs
Directions
In a small bowl, combine the garlic and mayonnaise.
- On one side of the bread slices, spread the mayonnaise.
- In a bowl, toss the arugula with olive oil, lemon juice, salt, and black pepper until coated.
- Divide the arugula into fourths and place each portion atop the mayonnaise side of a bread slice.
Spray a skillet with cooking oil, heat over medium-high heat, and crack eggs into the skillet one at a time. Cook for 2 to 3 minutes on one side until the whites are firm and the yolks are runny. Season the eggs with salt and pepper.
- Place an egg on each open-faced sandwich gently.