|Preparation Time||20 Minutes|
|Cook Time||5 Minutes|
|Total Time||25 Minutes|
|Main Ingredient||Arugula; Eggs|
|Meal||Brunch; Lunch; Dinner|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; High Protein; Vegetarian|
Four 2-ounce slices whole-wheat country bread
2 cups arugula
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 teaspoon fresh thyme, chopped
Preheat the broiler.
Coat both sides of the bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
Combine the arugula, 2 teaspoons of oil, juice, 1/8 teaspoon of salt, and 1/4 teaspoon of pepper; toss gently.
Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium heat. Crack the eggs into a pan; cook 2 minutes. Cover and cook an additional 2 minutes or until the whites are set. Remove from the heat.
Combine 1/4 teaspoon of salt, ricotta, Parmigiano-Reggiano, and thyme; spread over the bread slices. Divide the salad and eggs evenly over the bread. Sprinkle with remaining 1/8 teaspoon of salt and the remaining 1/4 teaspoon of pepper.
Calories: 337 cal
Total fat: 16g
Saturated fat: 6g
Monounsaturated fat: 7g
Polyunsaturated fat: 2g