Open Faced Egg Sandwiches with Arugula Salad

Open Faced Egg Sandwiches with Arugula Salad

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"Eggs and arugula are a delicious combination. This dish is great for brunch!"
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20 m servings 501 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 38.2 g
  • 59%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 382 mg
  • 127%
  • Sodium:
  • 536 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.



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 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. Grea...

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 tast...

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.

It was easy and delicious!

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