May 14, 2012

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

What comes to mind when I say "BFD!"?  If you're thinking "Breakfast For Dinner!", gold star for you.  If you're thinking something else, well... double gold star.  Because, in my book, breakfast for dinner is a BFD.

Creamy ricotta with crisp arugula and a fried egg?  How could you go wrong?  

serves 4

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

Preheat broiler.

Coat both sides of bread with cooking spray.  Broil 2 minutes on each side or until lightly toasted.  

Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.

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.

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.

Taylor's Notes:
Delish!  This is great for dinner, but I'm sure would be just as tasty for breakfast or lunch... somehow, though, BFB and BFL don't have quite the ring that BFD does.  Amiright?  

I left out the lemon juice and thyme because I didn't feel like running to the store (lazy much?) and it still disappeared quickly.  


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