Eggs on Grilled Bread

Recipe by: Taste of Home Magazine

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

Make This Recipe

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

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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.