Open Face Breakfast Sandwich

10 15 277
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 4
Open Face Breakfast Sandwich
Health Highlights


4 slice Whole wheat bread
2 spray (about 1/3 second) Olive oil cooking spray
2 cup Arugula
1 tbsp Extra virgin olive oil (divided)
1/2 tsp Salt (divided)
1/2 tsp Black pepper (divided)
4 large Egg
3/4 cup Ricotta cheese, whole milk
1/4 cup Parmigiano-Reggiano
1 tsp Thyme, fresh


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.

Nutrition Facts

Per Portion

Calories 277
Calories from fat 151
Calories from saturated fat 63
Total Fat 16.8 g
Saturated Fat 7.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.4 g
Cholesterol 244 mg
Sodium 584 mg
Potassium 294 mg
Total Carbohydrate 16.5 g
Dietary Fiber 2.0 g
Sugars 2.3 g
Protein 15.9 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.6
Milk Alternative 0.3
Vegetables 0.5

Energy sources


Meal Type(s)