Description
A light sandwich topped with goat cheese, arugula, and a fried egg
Ingredients
Units
Scale
- 4 slices sourdough bread (or any other sturdy bread)
- 2 cups (480 ml) 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 (170 g) goat cheese, slightly softened
- 1/4 cup (60 ml) 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
- Category: Sandwich
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 380