Open Faced Sandwiches with Ricotta, Arugula, and Fried Egg

Ingredients:

• 4 (2 ounce) slices whole-wheat country bread
• Cooking spray
• 2 cups arugula
• 1 tablespoon extra-virgin olive oil (divided)
• 1½ teaspoons fresh lemon juice
• ½ teaspoon salt (divided)
• ½ teaspoon freshly ground black pepper (divided)
• 4 large eggs
• ¾ cup part-skim ricotta cheese
• ¼ cup fresh Parmigiano-Reggiano cheese (grated)
• 1 teaspoon fresh thyme (chopped)

Directions

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 ¼ 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 ¼ 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 ¼ teaspoon pepper.