Open-Faced Sandwiches With Ricotta, Arugula, and Fried Egg
- Reviews 2
Ready In: 20 mins
Yields: 4 (1 sandwich for each)
Ingredients
- 4 slices whole-wheat country bread (2 oz. each) or 4 slices baguette (2 oz each) or 4 slices sub rolls (hogie, 2 oz each) or 4 slices rye bread (2 oz each)
- cooking spray
- 2 cups arugula (spinned dry)
- 1 tablespoon extra-virgin olive oil, divided
- 1 1⁄2 teaspoons fresh lemon juice
- 1⁄2 teaspoon salt, divided (optional, or use less)
- 1⁄2 teaspoon fresh ground black pepper, divided
- 1 pinch crushed red pepper flakes
- 4 large eggs
- 3⁄4 cup part-skim ricotta cheese
- 1⁄4 cup grated fresh parmigiano-reggiano cheese
- 1 teaspoon chopped fresh thyme
Directions
- Preheat broiler.
- Coat both sides of bread with cooking spray; broil 2 minutes on each side or until lightly toasted.
- Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt (if using), 1/4 teaspoon pepper; toss gently & pinch of crushed red pepper flakes.
- Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat.
- Crack eggs into pan; cook 2 minutes.
- Cover and cook an additional 2 minutes or until whites are set.
- Remove from heat.
- Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices.
- Divide salad and eggs evenly over bread.
- Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.
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