Best Open Faced Bacon And Egg Sandwiches With Arugula Recipes

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OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD



Open Faced Egg Sandwiches with Arugula Salad image

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

Provided by Joy

Categories     Main Dish Recipes     Sandwich Recipes

Time 20m

Yield 2

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g

OPEN-FACED SANDWICHES WITH RICOTTA, ARUGULA, AND FRIED EGG



Open-Faced Sandwiches With Ricotta, Arugula, and Fried Egg image

Absolutely wonderful! We served it on toasted seedless rye and it was great for the arugula and for the cheese to start to melt and then with the egg on it, really great! Scrumptious! Cooking Light Magazine, May 2010 publication.;)

Provided by Manami

Categories     Breakfast

Time 20m

Yield 4 (1 sandwich for each)

Number Of Ingredients 12

4 slices sub rolls (hogie, 2 oz each) or 4 slices rye bread (2 oz each)
cooking spray
2 cups arugula (spinned dry)
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided (optional, or use less)
1/2 teaspoon fresh ground black pepper, divided
1 pinch crushed red pepper flakes
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup grated fresh parmigiano-reggiano cheese
1 teaspoon chopped fresh thyme

Steps:

  • Preheat broiler.
  • Coat both sides of bread with cooking spray; broil 2 minutes on each side or until lightly toasted.
  • Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt (if using), 1/4 teaspoon pepper; toss gently & pinch of crushed red pepper flakes.
  • Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat.
  • Crack eggs into pan; cook 2 minutes.
  • Cover and cook an additional 2 minutes or until whites are set.
  • Remove from heat.
  • Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices.
  • Divide salad and eggs evenly over bread.
  • Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.

Nutrition Facts : Calories 367, Fat 15.4, SaturatedFat 5.6, Cholesterol 229.4, Sodium 895.8, Carbohydrate 36.9, Fiber 2.2, Sugar 0.9, Protein 19.4

OPEN-FACED PROSCIUTTO AND EGG SANDWICH



Open-Faced Prosciutto and Egg Sandwich image

We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they're fabulous no matter when you serve them. -Casey Galloway, Columbia, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 large eggs
4 tablespoons mayonnaise
2 garlic cloves, minced
4 thick slices sourdough bread, toasted
1 cup fresh arugula
1 medium tomato, sliced
1/3 pound thinly sliced prosciutto
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.

Nutrition Facts : Calories 531 calories, Fat 22g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 1563mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

BACON, ARUGULA, TOMATO, AND EGG SANDWICHES



Bacon, Arugula, Tomato, and Egg Sandwiches image

Time 40m

Yield Serves 4

Number Of Ingredients 7

1 pound thick-cut bacon
1 round sourdough loaf (10 inches), cut crosswise into 8 (1/3-inch-thick) slices and toasted
1/2 cup bottled tomato chutney
7 large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
12 arugula leaves or watercress sprigs, coarse stems discarded

Steps:

  • Cook bacon in a 12-inch nonstick skillet until crisp and transfer to paper towels to drain. Keep warm, covered. Pour off fat from skillet and wipe clean with paper towels.
  • Spread 1 side of each toast with 1 tablespoon chutney, or to taste. Whisk together eggs and cream and season with salt and pepper. Heat butter in skillet over moderately low heat until foam subsides, then cook egg mixture, stirring slowly, until just cooked through. Make sandwiches with toasts, scrambled eggs, bacon, and arugula.

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