I wasn’t sure Toby would like this since he doesn’t love ricotta NOR arugula, but guess what? He loved this! I thought this was pretty excellent myself! And talk about easy! Something about an open-faced sandwich…I just love them. They seem like more of a meal when you have to use a knife and fork. 😉 I served these with some onion rings.
Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg
(Cooking Light, May 2010)
4 (2-ounce) slices whole-wheat country bread
2 cups arugula
1 tbsp extra-virgin olive oil, divided
1 1/2 tsp fresh lemon juice
1/2 tsp salt, divided
1/2 tsp 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. 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.