Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg

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. ūüėČ I served these with some onion rings.

rating: 9

Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg
(Cooking Light, May 2010)


4  (2-ounce) slices whole-wheat country bread
Cooking spray
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.

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