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Quick Fix: Open Face Sandwich {Recipe}

Apr 10, 2012 • 0 comments • 1601 views
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Every know and again when the days are super hectic, everyone is busy with work, school and other activities, having a quick fix recipe becomes a lifesaver.  In our family, most times a quick fix recipe usually means that we will be eating breakfast for dinner.  This has always proved to be the perfect solution because generally speaking, breakfast meals are easy, simple, and quick.

 

To make things a little more interesting, a great option for a quick fix recipe is to prepare sandwiches for dinner.  In this dish, the sandwich is opened faced – this also works because of the low carb intake – which will help in making this recipe that much easier to put together.

 

So, the next time you find yourself with only minutes to spare for preparing dinner, give this quick fix recipe a try.

 

Open Faced Sandwich with Arugula, Ricotta and a Fried Egg-

 

Ingredients

 

·         4 (2-ounce) slices whole-wheat country bread

·         Cooking spray

·         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 black pepper, divided

·         4 large eggs

·         3/4 cup part-skim ricotta cheese

·         1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

·         1 teaspoon chopped fresh thyme

 

Preparation

 

  1.  Preheat broiler.
  2.  Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
  3.  Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
  4.  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.
  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.

 

Enjoy y Buen Provecho Siempre!

 

*recipe is from Caroline Wright - Cooking Light May 2010

*photo credits: Photo: John Autry; Styling: Mindi Shapiro

Also appears in:

Latin Cooking Diva



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