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
- 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.