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

Ingredients

• 2 cups arugula 
• 0.5 teaspoon pepper black divided freshly ground
• 8 ounce country bread whole-wheat
• 4 large eggs 
• 1 teaspoon thyme leaves fresh chopped
• 1.5 teaspoons juice of lemon fresh
• 1 tablespoon olive oil extra-virgin divided
• 1 ounce parmigiano-reggiano cheese fresh grated
• 0.8 cup part-skim ricotta cheese 
• 0.5 teaspoon salt divided

Equipment

• frying pan
• broiler

Directions

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.
5. Remove from heat.
6. Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread.
7. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.