Open faced sandwiches feel more like lunch, put a poached egg on top and they feel like breakfast. But we had these for dinner. They created a completely balanced meal with carbs, vegetables and protein. They’re also quick to make and look pretty.
This is not a low Fodmap recipe.
Feta Cheese, Arugula and Poached Egg Open Sandwich
Author: Suzanne Perazzini
Ingredients
- Slices of rye or sourdough bread
- A packet of arugula
- Alfalfa sprouts
- Can of corn
- Olive oil
- Lemon juice
- Salt & pepper
- One egg for each sandwich
- Feta cheese
- Grated Parmesan
- Dried thyme
- A chilli - sliced finely
- Paprika
Method
- Toast or grill the bread.
- Crumble the feta and mix with the Parmesan, thyme and a little lemon juice.
- Dress the arugula and sprouts with oil, lemon juice, salt and pepper.
- Poach the eggs.
- Assemble the sandwiches. First the salad mix, then the cheese mix, then the corn and the egg.
- Season the egg and sprinkle with paprika and the red chillies.
These sandwiches are so perfect! And the photo is gorgeous! I tried photographing sandwiches and it’s so difficult!! Your picture is so beautiful :-).
Thanks. I find the trick to photographing inherently blah foods is to dress them up a bit. The added chilli and paprika on top of the egg make for a far more interesting photo. It’s a matter of playing with the colours and different shapes of the food.
Suzanne
This seems so easy and healthy too, Mona. I’m just tnyrig to find arugula in India. As usual, I love your video you’re way too cool sistah! ♥
You could substitute any salad green for the arugula. By the way, I am not Mona and don’t do videos.
Suzanne