Best 4 Open Faced Bacon And Egg Sandwiches With Arugula Recipes

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Indulge in a delightful culinary experience with our open-faced bacon and egg sandwiches, a harmonious blend of savory flavors and textures. This delectable dish features perfectly cooked bacon, sunny-side-up eggs, and a medley of fresh arugula, all nestled atop toasted bread. Treat yourself to a symphony of flavors with every bite, as the crispy bacon and runny egg yolk mingle with the peppery arugula, creating a satisfying crunch and a burst of freshness. Accompany your sandwich with a variety of delectable toppings, including sliced avocado, tangy cherry tomatoes, and creamy goat cheese. Take your taste buds on a journey of culinary delight with our open-faced bacon and egg sandwiches, an unforgettable breakfast or brunch experience.

Here are our top 4 tried and tested 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

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

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.

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

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 SANDWICHES WITH RICOTTA, ARUGULA, AND FRIED EGG



Open-Faced Sandwiches With Ricotta, Arugula, and Fried Egg image

Absolutely wonderful! We served it on toasted seedless rye and it was great for the arugula and for the cheese to start to melt and then with the egg on it, really great! Scrumptious! Cooking Light Magazine, May 2010 publication.;)

Provided by Manami

Categories     Breakfast

Time 20m

Yield 4 (1 sandwich for each)

Number Of Ingredients 12

4 slices sub rolls (hogie, 2 oz each) or 4 slices rye bread (2 oz each)
cooking spray
2 cups arugula (spinned dry)
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided (optional, or use less)
1/2 teaspoon fresh ground black pepper, divided
1 pinch crushed red pepper flakes
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup grated fresh parmigiano-reggiano cheese
1 teaspoon chopped fresh thyme

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.

Nutrition Facts : Calories 367, Fat 15.4, SaturatedFat 5.6, Cholesterol 229.4, Sodium 895.8, Carbohydrate 36.9, Fiber 2.2, Sugar 0.9, Protein 19.4

Tips:

  • Use thick-cut bacon for a more hearty sandwich.
  • Cook the bacon until it is crispy, but not too hard.
  • Use fresh eggs for the best flavor.
  • Season the eggs with salt and pepper to taste.
  • Toast the bread before assembling the sandwiches.
  • Add a layer of arugula to the sandwiches for a peppery flavor.
  • Serve the sandwiches immediately.

Conclusion:

Open-faced bacon and egg sandwiches with arugula are a delicious and easy-to-make breakfast or lunch. They are perfect for a quick meal on the go or for a lazy weekend brunch. You can customize the sandwiches to your liking by adding different toppings, such as cheese, avocado, or tomato. No matter how you serve them, these sandwiches are sure to be a hit!

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