Eggs on Grilled Bread

Eggs on Grilled Bread
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 294.1
  • Total Fat: 22.0 g
  • Cholesterol: 178.8 mg
  • Sodium: 691.0 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 8.2 g

View full nutritional breakdown of Eggs on Grilled Bread calories by ingredient
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Introduction

Your favorite eggs, sunny side up, with a great crunch!
Your favorite eggs, sunny side up, with a great crunch!

Number of Servings: 4

Ingredients

    3 tablespoons canola mayonnaise
    1/2 small clove garlic, mashed to a paste
    4 slices country-style Italian bread (boule), about 1 1/2 ounces each
    5 teaspoons extra virgin olive oil, divided
    3 cups baby arugula
    1/4 cup pitted Kalamata olives, sliced
    1 jarred roasted red pepper, drained, patted dry and thinly sliced
    1/4 cup sliced basil
    1 teaspoon balsamic vinegar
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    4 Eggland's Best Eggs (large)


Directions

Combine the mayonnaise and garlic in a small bowl; reserve.

Coat a grill pan with cooking spray and heat over medium-high. Brush one side of each slice of bread with 1 teaspoon of the oil. Place bread on grill pan, oil side down, and cook until lightly toasted, 2 minutes. Turn bread over and repeat. Transfer to a plate.

Combine the arugula, olives, roasted pepper, basil, 1 tablespoon of the oil, vinegar, salt and pepper in a bowl.

Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium. Add the eggs to the skillet and cook until the whites are set and the edges of the egg are cooked, about 4 minutes.

Spread the mayonnaise mixture over one side of each slice of bread and place each on a plate.

Top each with one-quarter of the arugula mixture. Remove the eggs from the skillet using a slotted spatula and place on top of the arugula mixture.


Serving Size: 4 servings