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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

    Average Rating:

    2 Total Reviews

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    • 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
    37%
    Total Fat 15.3 g
    23%
    Saturated Fat 5.5 g
    27%
    Cholesterol 229.4 mg
    76%
    Sodium 895.8 mg
    37%
    Total Carbohydrate 36.8 g
    12%
    Dietary Fiber 2.1 g
    8%
    Sugars 0.9 g
    3%
    Protein 19.3 g
    38%

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