OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD
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
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
BACON & EGG SANDWICHES WITH CARAMELIZED ONIONS & ARUGULA RECIPE - (4.6/5)
Provided by á-25089
Number Of Ingredients 12
Steps:
- Cook bacon in a nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings; drain on paper towels. Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes. Stir in butter and sugar; cover and cook for 3 minutes. Uncover and cook for 5 minutes or until golden brown, stirring frequently. Set aside; keep warm. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place bread in pan, and cook for 3 minutes on each side or until lightly browned. Set aside, and keep warm. Recoat pan with cooking spray. Crack eggs into pan, and cook for 2 minutes. Gently turn eggs, one at a time; cook 1 minute or until desired degree of doneness. Sprinkle evenly with salt and black pepper. Place one bread slice on each of two plates; arrange onion mixture evenly over bread. Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices. Serve immediately.
OPEN FACE BACON JAM AND EGG SANDWICH #A1
A.1. Original Sauce Recipe Contest Entry. For breakfast, lunch or dinner, this recipe will please all sandwich lovers! Bacon, tangy A.1., sugar, nuts, fried spinach, sunny side up egg, need I say more? Yum, yum!
Provided by Layersofflavor
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon until crisp in a medium size non-stick pan over medium-high heat. Remove the bacon to paper towels. Remove all but 1 tablespoon of bacon grease. Add the onions to the remaining bacon grease and cook until soft and brown, approximately 10 minutes. Add the jelly, A.1., and brown sugar and cook for 12 - 15 minutes, stirring occasionally until sauce begins to thicken like jam. Stir in the walnuts and set aside.
- Add the oil to a small saucepan and heat until shimmering over high heat. Place rice flour, pepper, salt, and spinach leaves in a zip lock bag to coat. Lower heat to medium-high and drop in the spinach. Fry until lightly crisp, approximately 2 minutes. Remove to paper towels.
- To a small nonstick skillet, add one egg at a time and cook sunny side up.
- While eggs cook, heat buns according to package directions. Remove from oven and keep warm.
- To plate: Spread jam onto both cut sides of the roll, add 4 slices bacon to one side, then the spinach and tomatoes. Top with the egg and serve open faced. Enjoy!
- Note: extra jam can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 586.7, Fat 20.9, SaturatedFat 6.3, Cholesterol 221.2, Sodium 1425.2, Carbohydrate 81.2, Fiber 2.7, Sugar 46.1, Protein 20.8
OPEN-FACED SANDWICHES WITH RICOTTA, ARUGULA, AND FRIED EGG
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
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 BACON AND EGG SANDWICHES WITH ARUGULA
Steps:
- Cook the bacon in a heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.
- Wipe out skillet. Brush the cut sides of the bread with 1 tablespoon oil. Place the bread cut side down in the skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of the bacon, then 2 tomato slices.
- Whisk 1 tablespoon of oil, the shallot, and vinegar in a medium bowl to blend. Season the dressing with salt and pepper. Add the arugula and toss to coat.
- Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Crack the eggs into the skillet. Sprinkle with salt and pepper. Cook until the whites are set and the yolks are cooked as desired. Top each bread stack with arugula, egg, and cheese.
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