Open Faced Egg Sandwiches with Arugula Salad recipe
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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
Nutrition Info
- 501 caloriescarbohydrate: 23.3 gcholesterol: 382.5 mgfat: 38.2 gfiber: 1.6 gprotein: 17 gsaturatedFat: 7.4 gservingSize: -sodium: 535.8 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Open Faced Egg Sandwiches with Arugula Salad
Directions
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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.