How to Make Army P38 Can Opener

Open Faced Egg Sandwiches With Arugula Salad

That is just what we called it.

Recipe Summary Open Faced Egg Sandwiches With Arugula Salad

Eggs and arugula are a delicious combination. This dish is great for brunch!

Ingredients | Army P38 Can Opener

1 clove garlic, minced

¼ cup mayonnaise

4 3/4-inch thick slices of crusty bread

2 cups arugula

2 teaspoons olive oil

½ teaspoon fresh lemon juice

1 pinch salt

1 pinch freshly ground black pepper

cooking spray

4 eggs

Directions

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.

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.

Info | Army P38 Can Opener

prep: 15 mins cook: 5 mins total: 20 mins Servings: 2 Yield: 4 open-faced sandwiches

TAG : Open Faced Egg Sandwiches With Arugula Salad

Main Dish Recipes, Sandwich Recipes,