Open Faced Egg Sandwiches with Arugula Salad

Open Faced Egg Sandwiches with Arugula Salad

6 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Joy
Recipe by  Joy

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

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Ingredients

Adjust Servings

Original recipe yields 4 open-faced sandwiches

Directions

  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 (6)

Rate This Recipe
LYNNE13
2

LYNNE13

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!

Marianne
2

Marianne

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. I scaled this down to one sandwich leaving the dressing for the arugula for two. This was very yummy!

ellemae3
1

ellemae3

This was good, I followed others and toasted the bread and skipped the oil for the salad and poached the egg to cut back on calories,but still tasty.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 501 cal
  • 25%
  • Fat
  • 38.2 g
  • 59%
  • Carbs
  • 23.3 g
  • 8%
  • Protein
  • 17 g
  • 34%
  • Cholesterol
  • 433 mg
  • 144%
  • Sodium
  • 730 mg
  • 29%

Based on a 2,000 calorie diet

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