Open-Faced Sandwiches with Ricotta, Arugula and Fried Egg
{{#rendered}} {{/rendered}}(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
{{#rendered}} {{/rendered}}Total Time:25 min
Servings: 4
Ingredients:
4 (2-ounce) Slices whole-wheat country bread
{{#rendered}} {{/rendered}}Cooking spray
2 cup arugula
1 tablespoon extra-virgin olive oil, divided
{{#rendered}} {{/rendered}}1 1/2 teaspoon fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
{{#rendered}} {{/rendered}}3/4 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}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.