How to Make Open Faced Egg Sandwiches with Arugula Salad - A Step-by-Step Guide

Open Faced Egg Sandwiches with Arugula Salad is a delightful and nutritious dish that makes for a perfect weekend brunch or a quick and satisfying weekday meal. This recipe offers a wonderful combination of flavors and textures, with creamy eggs, tangy arugula, and crispy bread. It's a dish that will satisfy both your hunger and your taste buds.

One of the best things about this recipe is its simplicity. With just a few basic ingredients, you can create a dish that looks and tastes li...

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Ingredients

  • 1 clove garlic, minced
  • ¼ cup mayonnaise
  • 4 3/4-inch thick slices of crusty bread
  • 2 cups arugula
  • 2 teaspoons olive oil
  • ½ teaspoon fresh lemon juice
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • cooking spray
  • 4 eggs

Information

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Servings: 2
  • Yield: 4 open-faced sandwiches

  • 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.
  • 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.
  • Nutrition

    501 cal.

    • Total Fat: 38g
    • Saturated Fat: 7g
    • Cholesterol: 383mg
    • Sodium: 536mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 17g
    • Vitamin C: 4mg
    • Calcium: 123mg
    • Iron: 4mg
    • Potassium: 269mg