Best 4 Open Face Bacon And Egg Sandwiches With Arugula Recipes

Open face bacon and egg sandwiches with arugula are a delicious and easy-to-make breakfast or brunch dish. With just a few simple ingredients, you can create a satisfying and flavorful meal that is perfect for any occasion. This article will provide you with the best recipe for cooking open face bacon and egg sandwiches with arugula, so that you can enjoy this classic dish in the comfort of your own home.

Let's cook with our 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

HAM AND ARUGULA OPEN-FACE SANDWICHES

Ham and Arugula Open-Face Sandwiches image

These open-face gourmet sandwiches serve two in 30 minutes and feature the fresh, delicious taste of argula, radishes and ham.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 10m

Yield 2

Number Of Ingredients 8

Ingredients

2 tablespoons reduced-fat mayonnaise or salad dressing
1/2 teaspoon prepared horseradish
1/2 teaspoon white wine vinegar or white vinegar
Dash pepper
2 slices whole-grain rye bread
1/4 lb thinly sliced cooked ham (from deli)
1/4 cup firmly packed arugula or spinach leaves
2 radishes, sliced (2 tablespoons)

Steps:

In small bowl, mix mayonnaise, horseradish, vinegar and pepper. Spread about 1 tablespoon mayonnaise mixture on each bread slice.
Layer ham and arugula alternately on bread. Top with radishes.

Nutrition Facts : Calories 210, Carbohydrate 18 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 1000 mg, Sugar 2 g, TransFat 0 g

OPEN-FACED EGG SANDWICHES

Open-Faced Egg Sandwiches image

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories Breakfast

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

Steps:

Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

OPEN-FACED BACON AND EGG SANDWICHES WITH ARUGULA

Open-Faced Bacon and Egg Sandwiches with Arugula image

Categories Bread Sandwich Egg Breakfast Brunch Side Bacon Arugula

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

5 bacon slices, halved crosswise
1 (4-inch) square ciabatta bread or focaccia, halved horizontally
3 tablespoons olive oil
4 large thin tomato slices
1 small shallot, chopped
1/2 tablespoon white-wine vinegar
1 cup (packed) arugula
2 large eggs
Parmesan cheese shavings, for serving

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.

Tips:

Use thick-cut bacon for a more substantial sandwich.
Cook the bacon until it's crispy, but not too hard.
Use fresh eggs for the best flavor.
Season the eggs with salt and pepper to taste.
Toast the bread until it's golden brown and crispy.
Spread a layer of mayonnaise on the toasted bread.
Top with the bacon, eggs, arugula, and cheese.
Serve immediately.

Conclusion:

Open-face bacon and egg sandwiches with arugula are a delicious and easy-to-make breakfast or lunch. They're perfect for a quick meal on the go or a lazy weekend brunch. With just a few simple ingredients, you can create a sandwich that's packed with flavor and protein. So next time you're looking for a tasty and satisfying meal, give this recipe a try.