Photo: Eaters Collective
Open-Faced Artichoke and Arugula Sandwiches with Sunny-Side Up Egg
10 ingredients
15 min + 5 min
4
openrecipes
The perfect brunch sandwich ready in minutes!
Estimated Nutrition (whole recipe, rough)
786
Calories
26g
Protein
21g
Fat
126g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Brioche | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 slices FOR THE SANDWICHES:
- 1 cup Brioche Bread
- 2 whole Baby Artichokes In Oil, Drained
- 1 cup Shallots, Sliced Thinly
- 2 Tablespoons Fontina, Shredded
- 4 whole Olive Oil
- 1-½ cup Eggs
- 1 cup Arugula
- 1 clove Salt And Pepper, to taste
- 1 FOR THE LEMON AIOLI:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes