Open Faced Egg Sandwiches with Arugula Salad
Ingredients
- ¼ cup mayonnaise
- 1 clove garlic, minced
- 4 -inch-thick) slices crusty bread
- 2 cups arugula
- 2 teaspoons olive oil
- ½ teaspoon fresh lemon juice
- 1 pinch salt, or to taste
- 1 pinch freshly ground black pepper, or to taste
- cooking spray
- 4 eggs
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Instructions
- Combine mayonnaise and garlic in a small bowl; spread onto one side bread slices.
- Toss arugula with olive oil, lemon juice, 1 pinch salt, and 1 pinch black pepper in a bowl until coated; place ¼ onto mayonnaise sides each bread slice.
- Coat a skillet with cooking spray over medium-high heat; crack eggs into skillet, one at a time. Cook on one side until 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.
Source
Original recipe: View Original