Open-Faced Egg Sandwiches with Arugula Salad
Ingredients
- mayonnaise (0.25 cup)
- garlic (1 )
- crusty bread (4 )
- arugula (2 cups)
- olive oil (2 teaspoons)
- fresh lemon juice (0.5 teaspoon)
- salt (1 )
- black pepper (1 )
- cooking spray (0 )
- eggs (4 )
Instructions
- Combine mayonnaise and garlic in a small bowl; spread onto one side of the bread slices.
- Toss arugula with olive oil, lemon juice, 1 pinch of salt, and 1 pinch of black pepper in a bowl until coated; place a quarter of the arugula onto the mayonnaise sides of each bread slice.
- Coat a skillet with cooking spray over medium-high heat; crack eggs into the skillet, one at a time. Cook on one side until the whites are firm and yolks are slightly runny, 2 to 3 minutes; season with salt and black pepper. Gently place 1 egg on each open-faced sandwich.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 501
- fat: 38 g
- sats: 7 g
- carbs: 23 g
- fibre: 2 g
- protein: 17 g
- salt: 536 g