Egg Sandwich with Arugula
A pan-fried sunny-side up egg, fresh-peppery arugula, a bit hot pepper sauce and two slices of toasted whole grain bread together make a delicious and nutritious breakfast sandwich.
Yield
1 servingsPrep
5 minCook
3 minReady
9 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
whole wheat bread
toasted if needed |
*
|
| 1 | tablespoon |
honey mustard
or any mustard |
* |
| 1 | cup |
arugula (roquette)
washed |
|
| 1 | large |
eggs
pan-fried, sunny-side up |
|
| 1 | x |
red hot pepper sauce
or any your favorite hot sauce, to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
whole wheat bread
toasted if needed |
*
|
| 15 | ml |
honey mustard
or any mustard |
* |
| 237 | ml |
arugula (roquette)
washed |
|
| 1 | large |
eggs
pan-fried, sunny-side up |
|
| 1 | x |
red hot pepper sauce
or any your favorite hot sauce, to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Spread ½ tablespoon of honey mustard on each slice of bread.
Top one slice with arugula, then pan-fried egg.
Drizzle some hot sauce to taste over the egg.
Season with salt and black pepper if needed.
Place the other slice of bread on top.
Serve.
