Open Faced Egg Sandwiches with Arugula Salad Recipe

Open Faced Egg Sandwiches with Arugula Salad Recipe

  • 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
  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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