Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
You'll need a knife and fork to dig in to these filling sandwiches that give a unique take on breakfast for dinner. Ingredients:
4 (2-ounce) slices whole-wheat country bread |
cooking spray |
2 cups arugula |
1 tablespoon extra-virgin olive oil, divided |
1 1/2 teaspoons fresh lemon juice |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
4 large eggs |
3/4 cup part-skim ricotta cheese |
1/4 cup (1 ounce) grated fresh parmigiano-reggiano cheese |
1 teaspoon chopped fresh thyme |
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, and 1/4 teaspoon pepper; toss gently.
4. 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.
5. 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.
|
|