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Eggs on Grilled Bread

Prep 10 mins Cooking 6 mins Serves 4

Eggs on Grilled Bread

Ingredients

  • 4 Born Free Eggs
  • 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

Nutrition

Calories
285
Fat
18g
Saturated Fat
5g
Cholestorol
175mg
Sodium
552mg
Total Carbohydrate
27g
Dietary Fiber
3g
Protein
11g

Preparation

  1. Combine the mayonnaise and garlic in a small bowl; reserve.
  2. 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.
  3. Combine the arugula, olives, roasted pepper, basil, 1 tablespoon of the oil, vinegar, salt and pepper in a bowl.
  4. 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.
  5. 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.