Breakfast

Eggs on Grilled Bread is for Breakfast.

Eggs on Grilled Bread takes 10 minutes to prepare.

Eggs on Grilled Bread takes 6 minutes to cook.

Eggs on Grilled Bread makes 4 servings.

The ingredients for Eggs on Grilled Bread are:

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
4 Eggland's Best Eggs (large)

Here is how you make Eggs on Grilled Bread:

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.Serving Size: 4 servings

The nutritional information for Eggs on Grilled Bread is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 294.1

• Total Fat: 22.0 g
• Cholesterol: 178.8 mg
• Sodium: 691.0 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 2.1 g
• Protein: 8.2 g