Open-faced sandwiches with ricotta, arugula and fried egg

Recipe Information

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