Friday, May 20, 2005

Open-Faced Sandwiches with Ricotta, Arugula and Fried Egg

Open-Faced Sandwiches with Ricotta, Arugula and Fried Egg (Adapted from CL)

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

In a small bowl, stir together ricotta, Parmigiano-Reggiano and thyme - season lightly with salt.

In a medium bowl, toss together arugula with 2 teaspoons oil and lemon juice - season with salt and fresh ground black pepper, tossing gently to coat.

In a large skillet, heat remaining 1 teaspoon oil over medium heat. Add eggs into the pan and cook for 2 minutes - cover and cook until the whites are set, about 1 to 2 minutes more.

Spread ricotta evenly over the toasted bread slices. Evenly divide salad on top of the ricotta mixture, then set an egg over the top of each. Season the tops lightly with salt and fresh ground black pepper to serve.

Makes 4 servings.

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