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

Ingredients

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

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