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Open-faced sandwiches with ricotta, arugula and fried egg

Recipe Information

Servings 4
Preparation Time 20 Minutes
Cook Time 5 Minutes
Total Time 25 Minutes
Difficulty Intermediate
Main Ingredient Arugula; Eggs
Category Eggs
Meal Brunch; Lunch; Dinner
Type Main Dish; Side Dish
Subtype Sandwich
Cuisine American
Cook Method Broiling
Diet Low Calorie; High Protein; Vegetarian

Ingredients

  • Four 2-ounce slices whole-wheat country bread 

  • Cooking spray 

  • 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

 

Directions

  • 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.

 

Nutrition (per serving)

  • Calories: 337 cal

  • Total fat: 16g

  • Saturated fat: 6g

  • Monounsaturated fat: 7g

  • Polyunsaturated fat: 2g

  • Cholesterol: 231mg

  • Sodium: 807mg

  • Carbohydrate: 27g

  • Fiber: 4g

  • Protein: 22g

  • Calcium: 316mg

  • Iron: 3mg