Open Faced Egg Sandwiches with Arugula Salad

Ingredients

• 2 cups arugula 
• 1 pinch pepper black freshly ground
• 4  of crusty bread 
• 4  eggs 
• 1 clove garlic minced
• 0.5 teaspoon juice of lemon fresh
• 0.3 cup mayonnaise 
• 2 teaspoons olive oil 
• 1 pinch salt 

Equipment

• bowl
• frying pan

Directions

1. Mix garlic and mayonnaise together in a small bowl.
2. Spread mayonnaise on 1 side of the bread slices.
3. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
4. Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.