Open-Faced Sandwiches with Ricotta, Arugula and Fried Egg

(Courtesy of Cooking Light)

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.

Cook Time:5 min

Prep Time:20 min

Total Time:25 min

Servings: 4

Ingredients:

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

Preparation:

Preheat broiler.

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

Combine arugula, 2 teaspoons oil, juice, 1⁄8 teaspoon salt, and 14⁄ teaspoon pepper; toss gently.

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.