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Open Faced Egg Sandwiches with Arugula Salad
Open Faced Egg Sandwiches with Arugula Salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Crunchy garlic mayo on rustic bread, topped with arugula and fried egg - delicious and easy open-faced sandwich for a quick lunch.
Ingredients:
  • 1 clove garlic, minced
  • 0.25 cup mayonnaise
  • 4 3/4-inch thick slices of crusty bread
  • 2 cups arugula
  • 2 teaspoons olive oil
  • 0.5 teaspoon fresh lemon juice
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • cooking spray
  • 4 eggs
Instructions:
  • Combine minced garlic with creamy mayonnaise in a small bowl. Spread the flavorful mayonnaise on one side of the bread slices. Toss fresh arugula with high-quality olive oil, zesty lemon juice, a pinch of salt, and a sprinkle of black pepper until well dressed. Divide the dressed arugula into four equal parts and place each portion on top of the mayo-coated side of a bread slice.
  • Preheat skillet over medium-high heat and gently crack eggs into it one at a time. Cook until whites are set and yolks are slightly runny, about 2 to 3 minutes. Season eggs with salt and black pepper, then place one on each open-face sandwich.

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