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

by Erin

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.

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

Ricotta Toast with Arugula and a Poached Egg.

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.

Ricotta Toast with Arugula and Egg on a plate.

One year ago: Pink Lemonade Bars

Two years ago: Rosemary Brie Chicken Burgers

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


Yield: 4 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 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)


  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.
Did You Make This Recipe?
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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
Open-Faced Ricotta, Arugula, and Egg Sandwiches 1

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

Open-Faced Ricotta, Arugula, and Egg Sandwiches 2

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Joanne September 11, 2014 - 7:16 am

I would be happy to eat this any time of day! I love a good runny yolk.

spiffycookie September 11, 2014 - 9:31 am

Runny yolks are great condiments.


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