Open Faced Egg Sandwiches with Arugula Salad

Open-faced egg sandwiches with arugula salad take crusty slices of rustic bread and garlicky mayonnaise topped with lightly dressed arugula and a fried egg.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 501 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine mayonnaise and garlic in a small bowl; spread onto one side bread slices.

Step 2

Toss arugula with olive oil, lemon juice, 1 pinch salt, and 1 pinch black pepper in a bowl until coated; place 1/4 onto mayonnaise sides each bread slices.

Step 3

Coat a skillet with cooking spray over medium-high heat; crack eggs into skillet, one at a time. Cook on one side until whites are firm and yolks are slightly runny, 2 to 3 minutes; season with salt and black pepper. Gently place 1 egg on each open-faced sandwich.