You'll need a knife and fork to dig in to these filling sandwiches that give a unique take on breakfast for dinner.

Caroline Wright
Recipe by Cooking Light May 2010

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.

  • Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.

  • 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.

  • 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.

Nutrition Facts

337 calories; fat 15.8g; saturated fat 5.9g; mono fat 6.9g; poly fat 1.6g; protein 21.8g; carbohydrates 27.2g; fiber 4.1g; cholesterol 231mg; iron 2.8mg; sodium 807mg; calcium 316mg.