Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg

Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg
Photo by John Autry

Ingredients

  • 4 large eggs
  • 1 ½ teaspoons fresh lemon juice
  • ½ teaspoon freshly ground black pepper, divided
  • ½ teaspoon salt, divided
  • 4 (2-ounce) slices whole-wheat country bread
  • 1 tablespoon extra-virgin olive oil, divided
  • 4 (2-ounce) slices whole-wheat country bread
  • + 15 more ingredients
    • Cooking spray
    • 1 tablespoon extra-virgin olive oil, divided
    • 2 cups arugula
    • Cooking spray
    • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
    • 1 ½ teaspoons fresh lemon juice
    • ½ teaspoon salt, divided
    • 1 teaspoon chopped fresh thyme
    • 4 large eggs
    • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
    • ¾ cup part-skim ricotta cheese
    • ½ teaspoon freshly ground black pepper, divided
    • 2 cups arugula
    • 1 teaspoon chopped fresh thyme
    • ¾ cup part-skim ricotta cheese

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 ...

View full recipe at My Recipes

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