Open-Faced Egg Sandwiches With Arugula Salad Recipe

Name: Open Faced Egg Sandwiches With Arugula Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
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

September 16, 2022

Open Faced Egg Sandwiches With Arugula Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

5 minutes

Calories

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!

Author

Kitchen Science

Image of Open Faced Egg Sandwiches With Arugula Salad

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.