Description
An Open-Face Crispy Egg and Bean Sandwich is pretty much heaven on a slice of bread!
Ingredients
Scale
- 1 cup arugula
- 4 slices multigrain bread, lightly toasted (I used an artisan loaf)
- 4 eggs
Roasted Cherry Tomatoes
- 1/2 cup cherry tomatoes (halved)
- Drizzle of olive oil (about 1 teaspoon)
- Pinch of salt (about 1/8 teaspoon)
White Bean Puree
- 1 cup canned cannellini beans (drained and rinsed)
- 1/4 cup olive oil
- 1 teaspoon fresh squeezed lemon juice
- 1/4 teaspoon salt
Lemon Dressing
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400 degrees. Place the tomatoes on a sheet pan and toss with olive oil and salt until coated. Roast in the oven for 5-7 minutes until tomatoes begin to burst. Set aside.
- Make the bean puree. In a food processor fitted with a steel blade blend the beans, olive oil, lemon juice and salt until smooth. Set aside.
- Make the lemon dressing. Whisk together the lemon juice, olive oil and salt until well combined. Set aside.
- Begin to assemble the sandwiches. Toss the arugula with a little bit of the dressing until lightly coated. Spread the white bean puree on each slice of bread. Top each slice with arugula and some roasted tomatoes, as much or as little as you like.
- Heat a pan over medium/high heat and add 1 to 2 tablespoons of olive oil. Crack the eggs directly into the oil. I do 2 eggs at a time, leaving space in between. Sprinkle them with salt and pepper. Cook until the bottoms begin to brown and get crispy, about 1-2 minutes. Remove the eggs and place them directly on top of your bread slices. Serve immediately!
Notes
*You will have extra dressing. Store in the fridge and use throughout the week for other recipes!