Egg and Arugula Sandwich

Happy New Month!

I’m excited for December mainly because I’ve challenged myself to share videos and blogposts every weekday leading up to Christmas Day.

What makes the perfect sandwich?

I feel every single ingredient in a sandwich plays a role in making it perfect. From the toasted bread which acts as the carrier of the goodies to the sauce or dressing used. The fillings used need to compliment each other , I love working with a protein element then some salad greens.

Today, I’d like to share a very easy and delicious sandwich recipe which checks all the boxes.

For the protein, I used boiled eggs which I rarely make unless when using them in a salad or sandwich.

When it comes to boiling eggs, different people use different techniques. I prefer my eggs to be just right, this to me means the yolks maintain their colour and no gray film forms around them. I do this by adding eggs to boiling water then covering and letting them cook for exactly 10 minutes. I’m so strict about this that I set a timer.

For the green portion of the sandwich, I opted for arugula, one of my favourite salad greens. Arugula has a sharp peppery and tart taste which works well in almost everything.

I opted to make a dressing for this sandwich, which is a version of a classic vinaigrette. In place of apple cider vinegar, I used coconut vinegar which I brought with me from my recent trip to Lamu.

Coconut vinegar has a milder and more rounded taste compared to apple cider vinegar. It has a slight sweetness which is quite delightful in the dressing.

I’m aware it may be hard to come by so in this recipe it can replaced with freshly squeezed lemon juice or apple cider vinegar.

For the bread, I used store bought brown bread which I pan toasted albeit owning a toaster. I simply prefer pan toasting.

To bring everything together, I applied some tamarind jam on the toasted bread slices. This can substituted with chili infused honey or just plain honey.

What I love about this sandwich is that it’s very easy to make and delivers in terms of taste and flavour and it’s also filling.

The egg and arugula can also be enjoyed as a salad.

Egg and Arugula Sandwich

See Detailed Nutrition Info on
  • 4 whole eggs
  • 6 slices of bread
  • Margarine / butter
  • 1/2 red onion, sliced thinly
  • 1 1/2 cups arugula, washed and dried
  • Tamarind jam / Chili infused honey / honey
  • for the dressing

  • 1 tablespoon coconut vinegar / lemon juice / apple cider vinegar
  • 3 tablespoons neutral oil or light olive oil
  • Salt and pepper to taste
  • Dried oregano, optional


In a medium sized pot, bring water to a boil. Using a spoon, gently add the whole eggs into the boiling water. Cover and cook for 10 minutes. Set a timer.

Spread margarine or butter on each side of the bread slices and toast on a hot pan until golden brown.

Once eggs are boiled, remove and place in a bowl with ice cold water. Rest for about 10 minutes then remove the shells.

Quarter the boiled eggs and then cut into cubes. Place in a shallow bowl. Season with salt and pepper.

Add onion slices.

Using your fingers, tear arugula into small pieces and add into the bowl.

In a small jar with a lid, add the ingredients for the vinaigrette, cover and shake to emulsify.

Drizzle the vinaigrette over the egg and arugula mixture.

Apply tamarind jam or honey on one side of the toasted bread. Add the egg and arugula mixture and cover with the other slice of bread.

Slice the sandwich and enjoy.


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