Description
A light sandwich topped with goat cheese, arugula, and a fried egg
Ingredients
Scale
- 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
Instructions
- Place bread on a baking sheet and toast in toaster oven or under the broiler until lightly toasted.
- In a small bowl, toss together arugula, 2 tsp olive oil, 1/8 tsp salt, and 1/4 tsp salt. Set aside.
- Heat remaining 1 tsp oil in a large nonstick skillet over medium heat. Cook eggs until whites are set and yolks are still runny.
- 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.
Notes
from Cooking Light May 2010
- Prep Time: 5 mins
- Cook Time: 5 mins