Open-Faced Ricotta, Arugula, and Egg Sandwiches (Ricotta Toast)

Enjoy this open-faced egg sandwich any time of day. It’s a fancy ricotta toast served with an herbed Parmsean-ricotta, arugula, and a poached egg.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Whenever an egg is involved as the central component of a recipe I feel like it’s breakfast food. Breakfast burgers have eggs on top, after all. But what about this sandwich, is it lunch or breakfast? I actually had it for breakfast but it could easily work for lunch as well, or heck even dinner if you prefer a lighter meal at the end of the day.

In my experience with open-faced sandwiches, they have been served with a sauce or gravy on top which soaks in the bread and results in the necessity of forks. This open-faced sandwich doesn’t have any of that, at least not at first. But once you cut into the egg and let the yolk run amok you will find that it’s all the sauce you need.

Technically with modern day trendy lingo, I think this would now be called a ricotta toast. Whatever it’s called, get yourself some good, crusty bread, top with was an herbed parmesan-ricotta mixture, topped with dressed arugula, and a runny poached egg.

I also recommend topping it with the Spicology x Girl Carnivore collab overeasy seasoning.

OPEN-FACED RICOTTA, ARUGULA, AND EGG SANDWICHES

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 slices whole-grain bread
• Cooking spray
• 2 cups arugula
• 2 tsp extra-virgin olive oil
• 1-1/2 tsp lemon juice
• 1/2 tsp salt, divided
• 1/2 tsp ground black pepper, divided
• 1 tsp white vinegar
• 4 eggs, cracked and placed in individual ramekins
• 3/4 cup part-skim ricotta cheese
• 1/4 cup (1 oz.) grated Parmigiano-Reggiano cheese
• 1 tsp chopped fresh thyme
• Over Easy seasoning, for extra flavor (optional)

Directions

1. Preheat broiler.
2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
3. In a medium bowl toss arugula, 2 teaspoons oil, lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
4. Fill a wide sauce or saute pan with two inches of water. Bring to a gentle simmer and add vinegar. Gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon. Drain or blot with paper towel.
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.

Source: Adapted slightly from Cooking Light, May and October 2010.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 9/15/22, photos above and below are the originals.