Open Faced Egg Sandwiches with Arugula Salad

Open Faced Egg Sandwiches with Arugula Salad

14
Joy 1

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

Ingredients

20 m {{adjustedServings}} servings 501 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 38.2 g
  • 59%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 382 mg
  • 127%
  • Sodium:
  • 536 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

14
  1. 15 Ratings

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This was so easy and delicious. I toasted the bread first, and since I had no mayo or arugula, I used yogurt and baby spinach. Yum, I will definitely be making this again!

I LOVE this sandwich! Of course, with the garlic and mayo as the base, how couldn't it be yummy? I had this for a late breakfast this morning, and I may just have to make another one for lunch...

Great base recipe! It's easier to eat if you toast the bread before assembling. I've played with different combinations...chorizo & watercress, chèvre & kale, mushrooms & rainbow chard. All tast...