Ricotta, Arugala and Fried Egg Sandwich

Ricotta, Arugala and Fried Egg Sandwich

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  • Prep Time


  • Total Time


  • Servings



  • 4

    (2-ounce) slices whole-wheat country bread

  • Cooking spray

  • 2

    cups arugula

  • 1

    tablespoon extra-virgin olive oil, divided

  • teaspoons fresh lemon juice

  • ½

    teaspoon salt, divided

  • ½

    teaspoon freshly ground black pepper, divided

  • 4

    large eggs

  • ¾

    cup part-skim ricotta cheese

  • ¼

    cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

  • 1

    teaspoon chopped fresh thyme


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


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