Arugula and eggs make a fantastic mix. For brunch, this meal is fantastic!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 4 open-faced sandwiches |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 501 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 383 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 536 mg |
| Sugars | 2 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I used nonfat yogurt in place of the mayo and used a silicon mold to poach the egg. Makes for a simple meal using basic ingredients!
I did this with poached eggs and an English muffin. With the mayo, lemon vinaigrette and yolks you definitely get the hollandaise sauce vine without all the fat. A healthy (and vegetarian) Eggs Benedict
Tastes great & is a different way to use arugula. My changes, I put the Mayo mix on both sides of the bread & toasted it. Then did an over easy egg, instead of the sunny-side up egg. Nothing major.
The other reviewers were right, this is so good! I have homemade mayo that is lemony, so I didn’t add the lemon from the recipe, but that was the only tweak I made flavor-wise. I did lightly toast my bread and flipped the eggs briefly to make them over-easy. Definitely give this recipe a try!
I didn’t make any changes and it was awesome! I’ve made it a few times, it’s so easy to make and SO GOOD!!
Delicious! We make this at least twice a month for dinner. Easy, healthy, and tasty, and quick!
I made no changes and it was fantastic! I will be eating this again tomorrow!
I added carmelized onions. I skipped the mayo. loved this.
Super tasty, would skip the olive oil on the arugula next time and I toasted the bread to add a bit of a crunch.
07.28.17 ~ YUM! Delicious breakfast. I downsized to only make one serving. I didn’t have arugula, but I did have Romaine that I cut very thin. I liked the lemon mixture that was stirred in the lettuce. It added just a little zip to the sandwich. Quick, easy and worth repeating. It also makes for a pretty presentation.
This is one of the most flavorful combinations we have come across. We chose Francese rolls lightly sprayed with olive oil and warmed in a toaster. Rest of the recipe is a piece of cake and fantastic! Thank you for creating this
I had to make this with gluten free bread so I’m sure that took away from the flavor some. I tried this as directed and it was ok but then the second time added jarred pesto to the arugula mixture (plus the squeeze of lemon) and also sauteed some sliced Roma tomatoes for a minute and put on underneath the arugula mixture and really liked that. The Mayo might not even need the garlic if you use pesto as I did. Nice vegetarian option.
Simply and delicious!!
Man, this was SO good! Since I was making it just for myself, I scaled it down, using 1 egg and 1 cup of arugula. I used a slice of multi-grain bread that I had on hand which I toasted first. Great for late breakfast, lunch or even dinner! This is a restaurant-quality dish that is so simple to put together, and I’ll definitely make it again!
This is my favorite thing to do with arugula! It is wonderful. I make it exactly as stated. It does give me garlic breath for the rest of the day, but it is worth it!
Perfect.
I did not have arugula so I chopped a few sorrel leaves instead.
What a great little recipe! I used Ezekiel raisin bread, toasted it and spread it w the garlic mixture over two pieces of bread instead of one. Put the salad, olive oil, lemon juice mixture down on the bread and added an egg on each slice! We had two eggs each. It was a meal for my husband and I that we will do often! Great job. Thanks!
I sprinkled some garlic and herb feta cheese to ours. It was really good and super fast! I like my egg a bit more cooked so I flipped it and cooked the other side a bit.
I toasted the bread—I do not recommend. It dried it out too much. Maybe lightly toasted but that’s all. Delicious blend of flavors.
Great base recipe! It’s easier to eat if you toast the bread before assembling. I’ve played with different combinations…chorizo & watercress, chèvre & kale, mushrooms & rainbow chard. All taste great with the arugula, garlic, mayo & egg as the base. Yum!