Ricotta is Good for A Lot More Than Pasta
I recently made homemade ricotta and was looking for some new, unique ways to put it to use. This yummy recipe from CookingLight.com was the perfect breakfast/brunch choice. It’s a refreshing change from Avo Toast.
Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg
4 (2-ounce) slices Country French bread
2 cups arugula (I used baby kale)
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 fresh ricotta, or part-skim ricotta cheese from the grocery store
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme
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. Remove from heat.
5. 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.