Best 3 Open Faced Bacon And Egg Sandwiches With Arugula Recipes

Open faced bacon and egg sandwiches with arugula are a quick and easy breakfast or lunch that are perfect for busy mornings. They are also a great way to use up leftover bacon and eggs. With just a few simple ingredients, you can create a delicious and satisfying meal that will keep you going all day long.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 fresh, high-quality ingredients for the best flavor.
Cook the bacon until it is crispy, but not overcooked.
Use a good quality bread that will hold up to the toppings.
Spread the mayonnaise evenly on the bread to prevent the toppings from getting soggy.
Layer the toppings on the bread in a way that creates a visually appealing sandwich.
Season the sandwich with salt and pepper to taste.
Serve the sandwich immediately while the bacon is still crispy and the eggs are still warm.

Conclusion:

Open-faced bacon and egg sandwiches with arugula are a simple but delicious breakfast or lunch option. They are easy to make and can be customized to your liking. With just a few simple ingredients, you can create a sandwich that is both satisfying and flavorful. So next time you are looking for a quick and easy meal, give this recipe a try.