open faced egg sandwiches with arugula salad

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• 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.