Ingredients for - Open Faced Egg Sandwiches with Arugula Salad
3.
3/4-inch thick slices of crusty bread 4
How to cook deliciously - Open Faced Egg Sandwiches with Arugula Salad
1 . Stage
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 . Stage
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.
Recipe information
Cooking:
15 min.
Servings per container:
2
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