Open-Faced Fried Egg Arugula & Avocado Sandwich *

image 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 How to Make It : 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. Need a Bite Now! *photo John Autry

0 57

Leave a Comment