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.
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.
One year ago: Pink Lemonade Bars
Two years ago: Rosemary Brie Chicken Burgers
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.
2 comments
I would be happy to eat this any time of day! I love a good runny yolk.
Runny yolks are great condiments.