Open Faced Egg Sandwiches with Arugula Salad

Name: Open Faced Egg Sandwiches with Arugula Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula; 1 pinch freshly ground black pepper; 4 3/4-inch thick slices of crusty bread; 4 eggs; 1 clove garlic, minced; 1 teaspoons fresh lemon juice; 59 milliliters mayonnaise; 2 teaspoons olive oil; 1 pinch salt

Open Faced Egg Sandwiches with Arugula Salad might be a good recipe to expand your morn meal repertoire. This recipe makes 4 servings with 183 calories, 6g of protein, and 17g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and vegetarian diet. If you have eggs, olive oil, of crusty bread, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Mix garlic and mayonnaise together in a small bowl.

Ingredients you will need

Mayonnaise

Garlic

Equipment you will use

Bowl

Spread mayonnaise on 1 side of the bread slices.

Ingredients you will need

Mayonnaise

Spread

Bread

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.

Ingredients you will need

Black Pepper

Lemon Juice

Mayonnaise

Olive Oil

Arugula

Bread

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper