Open-Faced Egg Sandwiches with Arugula Salad
Ingredients List
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¼ cup mayonnaise
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1 clove garlic, minced
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4 (3/4-inch-thick) slices crusty bread
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2 cups arugula
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2 teaspoons olive oil
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½ teaspoon fresh lemon juice
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1 pinch salt, or to taste
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1 pinch freshly ground black pepper, or to taste
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cooking spray
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4 eggs
Instructions
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In a small bowl, mix together mayonnaise and garlic. Spread the mixture onto one side of each slice of bread.
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In a separate bowl, toss the arugula with olive oil, lemon juice, a pinch of salt, and a pinch of black pepper until evenly coated. Pile a quarter of the arugula mixture on top of the mayo-covered side of each bread slice.
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Heat a skillet over medium-high heat and spray with cooking spray. Crack the eggs into the skillet one at a time and cook for 2-3 minutes, or until the whites are set but the yolks remain slightly runny. Season with salt and pepper. Gently place one fried egg on top of each open-faced sandwich.
Nutritional Information (per serving)
| 501 | Calories |
| 38g | Fat |
| 23g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 501 | |
| % Daily Value * | |
| Total Fat 38g | 49% |
| Saturated Fat 7g | 37% |
| Cholesterol 383mg | 128% |
| Sodium 536mg | 23% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 2g | 6% |
| Total Sugars 2g | |
| Protein 17g | 34% |
| Vitamin C 4mg | 5% |
| Calcium 123mg | 9% |
| Iron 4mg | 20% |
| Potassium 269mg | 6% |
* 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.
Evaluation :
5/5