Photo by: 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.
Cooking Light MAY 2010
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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Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg recipe
