Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg

I wasn't expecting these to be a "repeat" but I was wrong, the whole family loved them. This would make an excellent dish for a brunch or better yet, breakfast for dinner!

From Cooking Light Magazine

Serves 4

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

Preparation

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