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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 337
  • Fat: 15.8g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 21.8g
  • Carbohydrate: 27.2g
  • Fiber: 4.1g
  • Cholesterol: 231mg
  • Iron: 2.8mg
  • Sodium: 807mg
  • Calcium: 316mg

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. 1. Preheat broiler.
  2. 2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
  3. 3. Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
  4. 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. 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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