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Open Faced Sandwiches with Goat Cheese, Arugula, and a Fried Egg

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  • Author: Natalie McLaury
  • Total Time: 10 minutes
  • Yield: 2-4 1x


A light sandwich topped with goat cheese, arugula, and a fried egg


  • 4 slices sourdough bread (or any other sturdy bread)
  • 2 cups arugula
  • 1 tbsp extra-virgin olive oil, divided
  • 1 1/2 tsp fresh lemon juice + a little extra, for the cheese mixture
  • 1/2 tsp salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 4 large eggs
  • 3/4 cup goat cheese, slightly softened
  • 1/4 cup grated fresh Parmesan cheese
  • 1/2 tsp dried thyme


  1. Place bread on a baking sheet and toast in toaster oven or under the broiler until lightly toasted.
  2. In a small bowl, toss together arugula, 2 tsp olive oil, 1/8 tsp salt, and 1/4 tsp salt. Set aside.
  3. Heat remaining 1 tsp oil in a large nonstick skillet over medium heat. Cook eggs until whites are set and yolks are still runny.
  4. In a small bowl, combine goat cheese, Parmesan, and thyme. Add a squeeze of lemon juice. Spread mixture evenly over each bread slice. Divide salad and eggs evenly over bread. Sprinkle with salt and pepper before serving.


from Cooking Light May 2010

  • Prep Time: 5 mins
  • Cook Time: 5 mins
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