Lunch Recipe

Open Faced Egg Sandwiches with Arugula Salad

Eggs and arugula are a delicious combination. This dish is great for brunch!

INGRIDIENT

1 clove garlic, minced

¼ cup mayonnaise

4 3/4-inch thick slices of crusty bread

2 cups arugula

2 teaspoons olive oil

½ teaspoon fresh lemon juice

1 pinch salt

1 pinch freshly ground black pepper

cooking spray

4 eggs

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 501 calories; protein 17g; carbohydrates 23.3g; fat 38.2g; cholesterol 382.5mg; sodium 535.8mg.

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