Egg Toast with Lemony Greens

Sometimes, the most satisfying meals are the simplest. This Open-Faced Egg Sandwich with Lemony Greens is light, flavorful, and packed with contrast: crisp multigrain toast, zesty arugula, and a creamy yolk that oozes perfectly over it all. It’s a modern, café-style breakfast or lunch you can make at home in under 15 minutes.

This recipe keeps it approachable and elegant. No fancy spreads needed — just good bread, great greens, and a well-cooked egg.

Why You’ll Love This Recipe:

Quick and easy – 15 minutes from start to finish

1. Fresh, tangy, and full of texture

2. Protein-packed and naturally vegetarian

3. Perfect for breakfast, brunch, or a light lunch

4. Customizable with herbs, cheese, or spices

Final Thoughts:

This Open-Faced Egg Sandwich with Lemony Greens is the kind of meal you’ll want on repeat — simple, nourishing, and bright with flavor. It’s proof that with good toast, a well-cooked egg, and a touch of lemon, you can build something restaurant-worthy right in your own kitchen.

Yield: 2 servings

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Egg Toast with Lemony Greens

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Sometimes, the most satisfying meals are the simplest. This Open-Faced Egg Sandwich with Lemony Greens is light, flavorful, and packed with contrast: crisp multigrain toast, zesty arugula, and a creamy yolk that oozes perfectly over it all. It’s a modern, café-style breakfast or lunch you can make at home in under 15 minutes.

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Ingredients

• 2 slices multigrain bread (or sourdough)
• 2 large eggs
• 1 cup fresh arugula
• 1 tsp olive oil
• 1 tsp lemon juice
• Pinch of salt and pepper
• Optional: pinch of chili flakes, za’atar, or fresh herbs (parsley, dill)

Instructions

1. Toast the multigrain slices until golden and crisp. Set aside.
2. In a small bowl, toss arugula with olive oil, lemon juice, salt, and pepper. Adjust to taste — the greens should be lightly dressed and bright.
3. Heat a small nonstick skillet over medium heat. Add a touch of olive oil or butter. Crack in the eggs and cook until the whites are set but the yolks are still runny — about 2–3 minutes. For a medium yolk, cover with a lid for 1 more minute.
4. Place a handful of lemony arugula on each slice of toast. Top with a fried egg. Season with more salt and pepper. Add chili flakes, za’atar, or herbs if desired.
5. Enjoy warm as-is, or with a side of sliced tomatoes or fruit.

Notes

Add cheese: Crumbled feta, goat cheese, or shaved parmesan

More protein: Add hummus or mashed avocado under the greens

Change the egg style: Poached or soft-boiled also work beautifully

Extra herbs: Try fresh dill, basil, or chives for a springy twist

Nutrition Facts

Calories

166

Sugar

2 g

Protein

10 g

Fat

8 g

Carbs

13 g

Sat. Fat

2 g

Cholesterol

186 mg

Fiber

2 g

Net carbs

11 g

Sodium

220 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.