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

Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg
Photo: John Autry; Styling: Mindi Shapiro
Yield

4 servings (serving size: 1 sandwich)

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

Nutrition 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

How to Make It

  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.