- 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
- 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.
- 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.
05/15/2018
recipepes.com
Open Faced Egg Sandwiches with Arugula Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
