Open Faced Egg Sandwiches with Arugula Salad
Crusty slices of rustic bread spread with garlicky mayonnaise make a great foundation for open-faced sandwiches topped with lightly dressed arugula and a fried egg. It’s a great quick lunch.
In a small bowl, combine the mayonnaise and the garlic.
On one side of the bread slices, spread mayonnaise.
Divide arugula into fourths and place each portion on top of the mayonnaise-side of a slice of bread.
Toss arugula with olive oil, lemon juice, salt, and black pepper in a bowl to coat.
Over medium-high heat, coat a skillet with cooking spray, then add the eggs one at a time.
Cook only on one side for 2 to 3 minutes, or until the whites are firm and the yolks are slightly runny.
Black pepper and salt are used to season eggs.
Put a soft-boiled egg on each open-faced sandwich.