goodness built up: toast with honey ricotta, sauteed arugula, and a fried egg

by Chen

Crusty seeded whole grain bread. Honey sweetened ricotta. Peppery sauteed arugula. An egg with creamy running yolk.

It’s an open-face breakfast sandwich made fancy.

Plus, on my new plate from Anthropologie.

Did I wipe the plate with the last bite of bread? As usual.

toast with honey ricotta, sauteed arugula, and a fried egg
Makes 1 serving

1 slice thick-cut bread, toasted
1/4 cup ricotta
1/2 tsp honey
1 big handful arugula
1 egg
1/2 tsp dijon mustard
1/2 tsp EVOO for arugula, plus more for frying egg
Parmesan cheese for serving
salt and pepper

Stir ricotta and honey together until smooth.

Sauteed the arugula in 1/2 tsp EVOO until wilted but not cooked to death. Season with salt and pepper.

Lightly coat a pan with EVOO and fry an egg, sunny-side-up if you are like me.

Spread mustard evenly on the toasted bread, then ricotta mixture. Top with arugula and fried egg. Sprinkle with some Parmesan cheese and more pepper and serve.

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