Delicious Open-Faced Egg Sandwiches with a Fresh Arugula Salad

This recipe combines the satisfying crunch of toasted bread with creamy eggs and a zesty arugula salad. Perfect for a leisurely brunch or a quick and healthy meal, these open-faced sandwiches are easy to make and bursting with flavor.

Ingredients

• 4 slices whole grain or sourdough bread
• 4 eggs
• 2 cups arugula
• 1 tomato, sliced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F.
2. Place the bread slices on a baking sheet and toast in the oven for 5-7 minutes until lightly browned.
3. While the bread is toasting, heat a non-stick skillet over medium heat and crack the eggs into the skillet, cooking them to your desired doneness.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the dressing for the arugula salad.
5. In a large bowl, toss the arugula with the dressing until evenly coated.
6. To assemble the sandwiches, place a slice of toasted bread on a plate, top with a handful of dressed arugula, a sliced tomato, a cooked egg, and a sprinkle of Parmesan cheese.
7. Repeat for the remaining sandwiches and serve immediately.

Interesting Facts