Bacon Arugula Tomato And Egg Sandwiches Recipes

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

Ingredients

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

BACON, ARUGULA, TOMATO, AND EGG SANDWICHES

Bacon, Arugula, Tomato, and Egg Sandwiches image

Time 40m

Yield Serves 4

Number Of Ingredients 7

Ingredients

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.

BACON & EGG SANDWICHES WITH CARAMELIZED ONIONS & ARUGULA RECIPE - (4.6/5)

Bacon & Egg Sandwiches with Caramelized Onions & Arugula Recipe - (4.6/5) image

Provided by á-25089

Number Of Ingredients 12

Ingredients

4 slices center-cut bacon
2 cups onion, thinly sliced
1 tablespoon water
1/2 teaspoon Mexican hot sauce (such as Cholula) or Tabasco
1 tablespoon butter
Dash sugar
Cooking spray
4 (1/2-ounce) slices whole-wheat bread
2 large eggs
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup arugula

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.

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