This made an outstanding, summery breakfast/brunch. The combination of flavors and textures makes for a very satisfying meal.
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)
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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
- 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
- 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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