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

My husband gave this an 11 out of 10.  I always have ricotta in my house since I make cheese and we've found this to be a great use of a small amount of arugula if we have some left over hanging around the house.  Actually that is the case this week after making another CL recipe so this is what's for dinner tomorrow night.  Its fast, easy and delicious.  Don't be afraid of the strange list of ingredients, they all work well together.

I thought this was a weird recipe but I am always looking for something without meat so I made this and man, these are so good. My picky teenager loves them, too.

This made an outstanding, summery breakfast/brunch. The combination of flavors and textures makes for a very satisfying meal.

It was a really easy and tasty dinner option. I swapped the arugala for spinach because I don't like arugala and it was quite good. I think next time I would make some type of side dish as well like a salad or vegetable of some sort.

Is it just me or this is not enough for dinner for me. One egg is definitely not enough protein, not even two. Sounds like a great snack, but hardly a dinner meal.

Pretty good. I've made this twice now. I think next time I will try making with goat cheese as another reviewer suggested, as it is lacking a little bit of flavor. The second time I made it, I could not find any thyme so substituted Herbs de Provence, which was good. I also used blood orange-infused olive oil on the salad. This is a solid recipe and good for a quick and easy dinner.

Omg!!!! This has been renamed by my husband as the best breakfast ever!;)) it's perfectly delicious!;) and I'll be following some of the other reviewers suggestions as to make more of the arugula's salad to have it as a lunch or with couscous for dinner! ;) This was really a treat! I have made this 4 times already, (even to guests) and everyone lovesss the flavors! Yumm,

Outstanding! I made this with herbed goat cheese instead of ricotta and omitted the thyme. Forgot to include the Parmesan but it didn't matter. Served for dinner with a little side salad of extra arugula with grape tomatoes and avocado slices. Super filling and yummy.

Great recipe and also good with a poached egg instead of fried. Lots of extra salad on the side, for me, please.

This is really good. It's easy to mix together extra ricotta mixture and dressing for leftovers, so you only have to cook the eggs and toast the bread. This is great for breakfast or lunch or dinner. For lunch or dinner I like to serve it with israeli couscous salad.

Awesome! This recipe made a quick, easy and light weeknight meal. I substituted sauteed spinach and mushrooms for the arugula and sprinkled the eggs with some garlic powder for some added flavor. Delicious!

Loved it! Added a bit more dressing and lemon and warmed the ricotta on the bread after it was toasted. My husband is already planning variations prosciutto, smoked salmon, asparagus...

This was a super easy, fast and yummy dinner. I used low-fat ricotta and light wheat bread. Made more of the arugula and served on the side. Light, fresh and delicious!

I did not care for this recipe. With the exception of the overwhelming flavor of thyme, this was basically flavorless. I did use fat free ricotta instead of part skim, but I can't imagine that that was entirely responsible. I will not make this again.

This is an excellent recipe for evening meals! My only change was warming the cheese mixture after toasting the bread! Yummy!

My husband and I loved this recipe. I made it with Arborio rice, parmesan, and green pea pancakes. Great! Will make again.

have made this twice and it has both times really hit the spot. second time I substituted cottage cheese for the ricotta. still yum.

My husband & I thought this was wonderful!! I served for dinner with roasted potato wedges. Dressing too much for amount stated in recipe so I used whole container that I buy which is 5 oz.

I prepped the dressing and the ricotta mixture the day before , then fried the egg and assembled when ready to eat. I loved it! My husband said the sandwich looked great but didn't want to try it. More for me! I plan on stuffing the leftover ricotta mixture in a crepe and serving with the leftover arugula as a salad. Probably use the stale wheat bread as croutons too!

This was even better than I had expected. It was fast and easy to make. I used fat free ricotta since that was what I had on hand. Yummy!!

One word: Delicious! This was so yummy and easy to make. A really quick dinner, my husband loved it too. I added avocado for extra yumminess. I also made extra salad and mixed the arugula with baby greens. Will definitely make this again and often.

I think this is a 4.75 star recipe. Thought it was delightful! I cooked the egg longer, which is just my preference, and doubled the "dressing" for the arugula. Just a lovely, delicious, interesting and easy dish!

I wasn't expecting much from such a simple recipe, but this was absolutely outstanding! The fresh thyme really brought a lot of flavor, and I steam-fried the eggs to a perfect over-medium.

An interesting alternative for a spring weeknight supper. I served it with CL Cucumber-Buttermilk Vichysoisse (1997). Even my suspicious-of-all-things-wierd husband said the sandwiches looked interesting and ate two of them. I would certainly make this again or serve it to company for lunch.

This was a tasty and unique sandwich. It was super easy to make and took less than 15 minutes from start to finish. I would recommend making extra arugula "salad" and serving it along side the sandwich. This would make an excellent brunch dish.