Open Faced Egg Sandwiches with Arugula Salad

Ingredients

• 0.25 cups mayonnaise
• 1 clove garlic , minced
• 4 -inch-thick) slices crusty bread
• 2 cups arugula
• 2 teaspoons olive oil
• 0.5 teaspoons fresh lemon juice
• 1 pinch salt , or to taste
• 1 pinch freshly ground black pepper , or to taste
• cooking spray
• 4 eggs

Instructions

1. 1

   Combine mayonnaise and garlic in a small bowl; spread onto one side bread slices.

2. 2

   Toss arugula with olive oil, lemon juice, 1 pinch salt, and 1 pinch black pepper in a bowl until coated; place ¼ onto mayonnaise sides each bread slice.

3. 3

   Coat a skillet with cooking spray over medium-high heat; crack eggs into skillet, one at a time. Cook on one side until whites are firm and yolks are slightly runny, 2 to 3 minutes; season with salt and black pepper. Gently place 1 egg on each open-faced sandwich.