open-faced sandwiches with ricoota, arugula, and fried egg

By pdav

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 4

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.

Nutritional Information
Calories:337
Fat:15.8g (sat 5.9g,mono 6.9g,poly 1.6g)
Protein:21.8g
Carbohydrate:27.2g
Fiber:4.1g
Cholesterol:231mg
Iron:2.8mg
Sodium:807mg
Calcium:316mg
Caroline Wright, Cooking Light, MAY 2010