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    You are in: Home / Recipes / Open-Faced Sandwiches With Ricotta, Arugula, and Fried Egg Recipe
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    Open-Faced Sandwiches With Ricotta, Arugula, and Fried Egg

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    12 mins

    8 mins

    Manami's Note:

    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.;)

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on June 05, 2010


      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.

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    • on May 06, 2010


      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.

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    Nutritional Facts for Open-Faced Sandwiches With Ricotta, Arugula, and Fried Egg

    Serving Size: 1 (726 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 366.9
    Calories from Fat 138
    Total Fat 15.3 g
    Saturated Fat 5.5 g
    Cholesterol 229.4 mg
    Sodium 895.8 mg
    Total Carbohydrate 36.8 g
    Dietary Fiber 2.1 g
    Sugars 0.9 g
    Protein 19.3 g

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