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

Ricotta-egg-sandwich-ck-l
(11) Course Sandwiches and Wraps

Ingredients in this Recipe

  • 1 1/2 teaspoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon salt, divided
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 cups arugula
  • 3/4 cup part-skim ricotta cheese
  • 4 (2-ounce) slices whole-wheat country bread
  • 4 large eggs
  • Cooking spray

Recipe Preparation

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