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Egg on a toast with ricotta & arugula. Orange juice on the side

Open Face Breakfast Sandwich

Perfectly toasted bread layered with an herb ricotta mix, arugula salad and topped with a (fried) egg.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 4 Toast
Calories 263kcal
Author Ana Frias


  • 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


  • Coat both sides of bread with cooking spray and toast until lightly golden using your preferred method (broil, toaster or grill)
  • Arugula mixture: Combine the arugula with 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
  • Cook the eggs: In a nonstick saute pan over medium heat, add 1 teaspoon of olive oil. Crack eggs into pan and cook for 2 minutes. Cover and cook for an additional 2 minutes or until whites are set. Remove from heat.
  • Ricotta mixture: Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme.
  • Assemble sandwich: On the toast add a layer of ricotta mix and arugula salad, top with cooked egg, add salt & pepper to taste.
  • Serve immediately.


The calorie count is just an estimate since it depends on the toast that you use. For this recipe I used a toast that has 70 calories.


Serving: 1toast | Calories: 263kcal | Carbohydrates: 19g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 211mg | Sodium: 623mg | Fiber: 2g | Sugar: 6g