Arugula, Tomato, and Egg on Toast
“What a great start you can have to your day with this open sandwich of arugula, tomato, and egg. Why not try something different? If you’re watching what you eat, don’t think twice.”
Toast the bread. We recommend using whole-grain.
Wash and cut the tomatoes into 1/2-inch-thick slices. If you have a large tomato, half will be enough.
Wash the arugula and pat dry with paper towels.
Cook the egg the you like it. We cooked it in the microwave on high with a pinch of salt for 40 seconds. The cooking time will depend on your microwave.
Assemble the sandwich. Cover each piece of toast with tomato slices. Spread a little arugula over the tomato. Drizzle with a little olive oil and season with salt, then top the sandwiches with an egg.
Tips & Tricks
If you don’t have arugula, you can use baby lettuce leaves or mâche.