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
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!
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!
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 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!
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.
Sooooo delicious! Toasted slices of French bread and didn't skimp on the garlic mayo:) My new fav mix of flavors for any time of day.
* 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 from Fat: 344
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