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

Photo: John Autry; Styling: Mindi Shapiro
You'll need a knife and fork to dig in to these filling sandwiches that give a unique take on breakfast for dinner.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 337
Fat 15.8 g
Satfat 5.9 g
Monofat 6.9 g
Polyfat 1.6 g
Protein 21.8 g
Carbohydrate 27.2 g
Fiber 4.1 g
Cholesterol 231 mg
Iron 2.8 mg
Sodium 807 mg
Calcium 316 mg

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

Preparation

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.

Note:

Caroline Wright,

May 2010