Ingredients for Open Faced Sandwiches With Ricotta Arugula And Fried Egg
- Country Bread
- Cooking Spray
- 2 cups arugula
- Olive Oil
- Fresh Lemon Juice
- 1/4 teaspoon salt
- Fresh Ground Black Pepper
- Pinch of crushed red pepper flakes (optional)
- 2 large eggs
- Part Skim Ricotta Cheese
- Parmigiano Reggiano Cheese
- Fresh Thyme
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How to Make Open Faced Sandwiches With Ricotta Arugula And Fried Egg
- Preheat your broiler.
- Lightly coat both sides of 2 slices of seedless rye bread with cooking spray.
- Broil bread for 2 minutes per side, or until lightly toasted.
- In a small bowl, gently toss 2 cups of arugula with 2 teaspoons olive oil, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon black pepper. Add a pinch of crushed red pepper flakes (optional).
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat.
- Carefully crack 2 eggs into the skillet.
- Cook for 2 minutes, then cover and cook for an additional 2 minutes, or until the whites are set but the yolks are still runny.
- Remove eggs from heat.
- In a small bowl, combine 1/2 cup ricotta cheese, 1 tablespoon grated Parmigiano-Reggiano cheese, 1/4 teaspoon salt, and 1/4 teaspoon dried thyme.
- Spread the ricotta mixture evenly over the toasted bread slices.
- Divide the arugula salad and fried eggs evenly between the two bread slices.
- Sprinkle with the remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
3g
Fat
27g
Carbs
12g
