Open-Faced Sandwiches with Ricotta, Arugula and Fried Egg


 (Courtesy of Cooking Light)

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Serve these open-faced egg, ricotta and arugula sandwiches from Cooking Light Crave! (February 2013, Oxmoor House) at your next brunch, but make sure to advise your guests to eat them with a knife and fork. 


  • 4 (2-ounce) Slices whole-wheat country bread
  • Cooking spray
  • 2 cup arugula
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/4 cup part-skim ricotta cheese
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1 teaspoon chopped fresh thyme


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 14⁄ teaspoon pepper; toss gently.

Step 4:

  • Heat a large nonstick skillet over medium heat. add remaining 1 teaspoon oil; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. remove from heat.