Open Faced Egg Sandwiches With Arugula Salad Recipes

Steps:

• In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.

Steps:

• Cut off the both long ends of ciabatta and slice in half lengthwise. Use the bottom half only and reserve the top half for later use.
• Brush the cut side of the bottom half of the bread with 2 tablespoons of the oil and season with salt and pepper.
• Grill on a grill pan, oil-side down, over high heat until lightly golden brown, about 20 seconds; or place the bread on a sheet pan, oil-side up and toast under the broiler until lightly golden brown, about 45-60 seconds.
• Whisk together lemon juice, zest, dijon mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the 1/4 C canola oil or olive oil until combined.
• Heat 1 tablespoon of canola in a large nonstick skillet over medium-high heat. Add the ham and cook about 1 minute.
• Gently crack the eggs onto the ham, season with salt and pepper and cover. Cook until the white is set and the yellow is slightly firm, about 2 to 4 minutes. The yolk should still be slightly runny.
• Place the toasted bread on a flat surface and spread with a few tablespoons of the dressing over the surface. Slide the cooked ham and egg over the ciabatta and top with the arugula. Drizzle with more of the lemon-chive dressing and serve immediately.
• Cut 4 slices.

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.

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.

Steps:

• In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
• Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
• Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.