Open-Faced Sandwiches With Ricotta, Arugula, and Fried Egg

Total Time
20mins
Prep 12 mins
Cook 8 mins

Absolutely wonderful! We served it on toasted seedless rye and it was great for the arugula and for the cheese to start to melt and then with the egg on it, really great! Scrumptious! Cooking Light Magazine, May 2010 publication.;)

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Coat both sides of bread with cooking spray; broil 2 minutes on each side or until lightly toasted.
  3. Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt (if using), 1/4 teaspoon pepper; toss gently & pinch of crushed red pepper flakes.
  4. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat.
  5. Crack eggs into pan; cook 2 minutes.
  6. Cover and cook an additional 2 minutes or until whites are set.
  7. Remove from heat.
  8. Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices.
  9. Divide salad and eggs evenly over bread.
  10. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.
Most Helpful

5 5

Very tasty--I spiced the heck out of the ricotta (added a bunch of fresh basil, some crushed red pepper, garlic powder, and oregano) and I also substituted the arugula for braised tuscano kale. A bit hit at my house.

5 5

Wonderful! We all loved this. I used french bread that I sliced, brushed with butter and garlic and then toasted under the broiler. I didn't add any of the extras to the ricotta and I don't think I missed it. I loved the creamy ricotta and I love the taste. I can't get good parmigiano reggiano cheese that is kosher so it is not worth it and my husband doesn't like thyme. The only other thing I changed was to poach eggs rather than fry them; we have picky egg eaters. All in all, with the few changed I made, this was a wonderful 'sandwich' that I'll be making again. It was simple to make for a crazy week night but elegant enough for a tea or luncheon. Thanks for posting.