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.

How to Make It

Step 1

Preheat broiler.

Step 2

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

Step 3

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

Step 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.

Step 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.

Ratings & Reviews

Great for any meal

May 12, 2015
My husband gave this an 11 out of 10.  I always have ricotta in my house since I make cheese and we've found this to be a great use of a small amount of arugula if we have some left over hanging around the house.  Actually that is the case this week after making another CL recipe so this is what's for dinner tomorrow night.  Its fast, easy and delicious.  Don't be afraid of the strange list of ingredients, they all work well together.

Dreid111's Review

February 28, 2015
I thought this was a weird recipe but I am always looking for something without meat so I made this and man, these are so good. My picky teenager loves them, too.

Buyrice's Review

May 04, 2014
This made an outstanding, summery breakfast/brunch. The combination of flavors and textures makes for a very satisfying meal.

shalvie's Review

March 05, 2014
It was a really easy and tasty dinner option. I swapped the arugala for spinach because I don't like arugala and it was quite good. I think next time I would make some type of side dish as well like a salad or vegetable of some sort.

heykay15's Review

March 04, 2014
Is it just me or this is not enough for dinner for me. One egg is definitely not enough protein, not even two. Sounds like a great snack, but hardly a dinner meal.

mmoodywell's Review

March 12, 2013

littlemtngirl's Review

December 13, 2012
Pretty good. I've made this twice now. I think next time I will try making with goat cheese as another reviewer suggested, as it is lacking a little bit of flavor. The second time I made it, I could not find any thyme so substituted Herbs de Provence, which was good. I also used blood orange-infused olive oil on the salad. This is a solid recipe and good for a quick and easy dinner.

Ellefrancelle's Review

April 20, 2012
Omg!!!! This has been renamed by my husband as the best breakfast ever!;)) it's perfectly delicious!;) and I'll be following some of the other reviewers suggestions as to make more of the arugula's salad to have it as a lunch or with couscous for dinner! ;) This was really a treat! I have made this 4 times already, (even to guests) and everyone lovesss the flavors! Yumm,

tkirkland's Review

April 09, 2012
Outstanding! I made this with herbed goat cheese instead of ricotta and omitted the thyme. Forgot to include the Parmesan but it didn't matter. Served for dinner with a little side salad of extra arugula with grape tomatoes and avocado slices. Super filling and yummy.

rakip1's Review

April 09, 2012
Great recipe and also good with a poached egg instead of fried. Lots of extra salad on the side, for me, please.