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!
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!
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.
It was easy and delicious!
Deelish! Quick for Breakfast, Lunch, Brunch or Dinner! Add some fruit afterward, and you'll be satisfied. Wine required for brunch and dinner.
So yummy!! Will make again and again!! I used flaky sea salt and paired it with a mixed spring salad.
* 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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