Recipe by Joy
"Eggs and arugula are a delicious combination. This dish is great for brunch!"
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3/4-inch thick slices of crusty bread
fresh lemon juice
freshly ground black pepper
This was so easy and delicious. I toasted the bread first, and since I had no mayo or arugula, I used yogurt and baby spinach. Yum, I will definitely be making this again!
I LOVE this sandwich! Of course, with the garlic and mayo as the base, how couldn't it be yummy? I had this for a late breakfast this morning, and I may just have to make another one for lunch. I scaled this down to one sandwich leaving the dressing for the arugula for two. This was very yummy!
I love this recipe! It was so easy and amazing. I followed the recipe exactly and it was perfect. This recipe is so good i would make it anytime day or night. Arugula is the perfect combo. Great job!
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!
Mmmmmmm.....quick and yummy recipe. I put mine on a slightly toasted English muffin since that's what I had on hand and topped with a little grated parmesan.
So good! Great combination of ingredients and so easy to make. The only thing I did different was add some thin slice red onion.
This was good, I followed others and toasted the bread and skipped the oil for the salad and poached the egg to cut back on calories,but still tasty.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Open Faced Egg Sandwiches with Arugula Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 501
** Calories from Fat: 344
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