Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg

The first time I made this sandwich was when I became obsessed with making my own ricotta cheese.  Most Friday nights are date night for Todd and me, but one particular weekend we decided instead of going out to eat, we would dine-in and I would make dinner.  My goal....every part of our meal had to include creamy homemade ricotta cheese.  We started with a roasted beet salad with ricotta and toasted walnuts.  Next ricotta stuffed mushroom and then our main course, opened faced ricotta, arugula and fried egg sandwiches.  It was simple and it was delicious.  This sandwich also happens to be one of Noah's all time favorite meals (minus the arugula).

Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg

4 slices country bread (I buy mine from Harmon's Artisan Bakery)

2 cups arugula

1 tablespoon extra-virgin olive-oil, divided

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

4 large eggs

3/4 cup ricotta cheese

1/4 cup grated fresh Parmigiano-Reggiano cheese

Preheat broiler.  Put bread in oven and broil two minutes on each side or until lightly toasted.

Combine arugula, 2 teaspoons oil, lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat.  Crack eggs into pan and season with remaining salt and pepper; cook 2 minutes.  Cover and cook an additional 2 minutes or until whites are set.  Remove from heat.

Spread ricotta on toasted bread.  Divide arugula salad evenly over ricotta followed by the fried egg.  Sprinkle Parmigiano-Reggiano cheese over sandwiches and serve immediately.

Adapted from Cooking Light