Open Faced Egg Sandwiches with Arugula Salad

Open Faced Egg Sandwiches with Arugula Salad

This open-faced egg sandwiches with arugula salad recipe features rustic bread slices, garlicky mayonnaise, lightly dressed arugula, and a fried egg.

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

Recipe Instructions

Step 1
Combine mayonnaise and garlic in a small bowl; spread onto one side bread slices.
Step 2
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.
Step 3
Toss arugula with olive oil, lemon juice, 1 pinch salt, and 1 pinch black pepper in a bowl until coated; place ¼ onto mayonnaise sides each bread slice.

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

Categories

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