Open Faced Egg Sandwiches with Arugula Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Eggs and arugula are a delicious combination. This dish is great for brunch! Ingredients:
1 clove garlic, minced |
1/4 cup mayonnaise |
4 3/4-inch thick slices of crusty bread |
2 cups arugula |
2 teaspoons olive oil |
1/2 teaspoon fresh lemon juice |
1 pinch salt |
1 pinch freshly ground black pepper |
cooking spray |
4 eggs |
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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