Brunch

Open-faced sandwiches with Ricotta, Arugula, and Egg is for Breakfast.

Open-faced sandwiches with Ricotta, Arugula, and Egg takes 10 minutes to prepare.

Open-faced sandwiches with Ricotta, Arugula, and Egg takes 15 minutes to cook.

Open-faced sandwiches with Ricotta, Arugula, and Egg makes 4 servings.

The ingredients for Open-faced sandwiches with Ricotta, Arugula, and Egg are:

4 (2-ounce) slices whole-wheat country bread
Butter, margarine, or cooking spray (to coat 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 chopped fresh thyme

Here is how you make Open-faced sandwiches with Ricotta, Arugula, and Egg:

1. Preheat broiler.2. Coat both sides of bread. 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.Serving Size: Makes 4 open-faced sandwichesNumber of Servings: 4Recipe submitted by SparkPeople user KEELYMAUREEN.

The nutritional information for Open-faced sandwiches with Ricotta, Arugula, and Egg is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 283.6

• Total Fat: 17.0 g
• Cholesterol: 199.2 mg
• Sodium: 405.2 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 1.1 g
• Protein: 15.9 g

The dietary needs meet for Open-faced sandwiches with Ricotta, Arugula, and Egg is Vegetarian