Open Face Breakfast Sandwich (With Ricotta Spread)

Open Face Breakfast Sandwich with Ricotta, Arugula, and Fried Egg | Muy DelishP I N_______I M A G E

Hi Friends! We just got back from an almost week long vacation! I will keep this post short and sweet since I’m still in recovery mode from spending a day between airports and airplanes. Our vacation in Cozumel was amazing! It was everything we had hoped for. I will talk more about it on my next post as I’m still gathering all of my thoughts.

I must say that the food was amazing and I’m more inspired than ever to get in the kitchen and cook some of the dishes we had. I can’t wait to share them with all of you!
Open Face Breakfast Sandwich with Ricotta, Arugula, and Fried Egg | Muy DelishP I N_______I M A G E

I’m one of those that LOVE breakfast and can have it any time of the day. This recipe can make a quick, easy and light lunch or dinner. The beauty of it is that it’s very flexible and you can substitute in your favorite ingredients. Instead of arugula (some people are not a fan of it), you can use spinach or even sautéed mushrooms. You can add different herbs to the ricotta mixture if you don’t have fresh thyme. I guarantee that rosemary will go great with the ricotta as well. I think next time I’ll add avocado too 😉

Enjoy!
Open Face Breakfast Sandwich with Ricotta, Arugula, and Fried Egg | Muy DelishP I N_______I M A G E

This recipe is from Cooking Light Magazine.

Open Face Breakfast Sandwich
Author: Muy Delish
Prep time:
Cook time:
Total time:
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
Instructions
  1. Coat both sides of bread with cooking spray and toast until lightly golden using your preferred method (broil, toaster or grill)
  2. [b]Arugula mixture:[/b] Combine the arugula with 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
  3. [b]Cook the eggs:[/b] In a nonstick saute pan over medium heat, add 1 teaspoon of olive oil. Crack eggs into pan and cook for 2 minutes. Cover and cook for an additional 2 minutes or until whites are set. Remove from heat.
  4. [b]Ricotta mixture:[/b] Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme.
  5. [b]Assemble sandwich:[/b] On the toast add a layer of ricotta mix and arugula salad, top with cooked egg, add salt & pepper to taste.
  6. Serve immediately.

Open Face Breakfast Sandwich with Ricotta, Arugula, and Fried Egg | Muy DelishP I N_______I M A G E

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