Open-Faced Sandwiches With Ricotta, Arugula, And Fried Egg - cooking recipe

Ingredients

4 4 slices sub rolls (hogie, 2 oz each) or 4 slices rye bread (2 oz each)
cooking spray
2 cups arugula (spinned dry)
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided (optional, or use less)
1/2 teaspoon fresh ground black pepper, divided
1 pinch crushed red pepper flakes
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup grated fresh parmigiano-reggiano cheese
1 teaspoon chopped fresh thyme

Preparation

Preheat broiler.
Coat both sides of bread with cooking spray; broil 2 minutes on each side or until lightly toasted.
Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt (if using), 1/4 teaspoon pepper; toss gently & pinch of crushed red pepper flakes.
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.
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.