Name: Open Faced Egg Sandwiches with Arugula Salad
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Garlic, minced - 1 clove; Mayonnaise - ¼ cup; 3/4-inch thick slices of crusty bread - 4; Arugula - 2 cups; Olive oil - 2 teaspoons; Fresh lemon juice - ½ teaspoon; Salt - 1 pinch; Freshly ground black pepper - 1 pinch; Cooking spray - 1 pinch; Eggs - 4

Open Faced Egg Sandwiches with Arugula Salad

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Open Faced Egg Sandwiches with Arugula Salad

1. Garlic, minced - 1 clove

2. Mayonnaise - ¼ cup

3. 3/4-inch thick slices of crusty bread - 4

4. Arugula - 2 cups

5. Olive oil - 2 teaspoons

6. Fresh lemon juice - ½ teaspoon

7. Salt - 1 pinch

8. Freshly ground black pepper - 1 pinch

9. Cooking spray - 1 pinch

10. Eggs - 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.