Menu Enter a recipe name, ingredient, keyword...

Ricotta, Arugala and Fried Egg Sandwich

By

Google Ads
Rate this recipe 4/5 (1 Votes)
Ricotta, Arugala and Fried Egg Sandwich 1 Picture

Ingredients

  • 4 (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 chopped fresh thyme

Details

Servings 1
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat broiler.
2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
3. Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
4. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.
5. Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper

‚Äč

Review this recipe