goodness built up: toast with honey ricotta, sauteed arugula, and a fried egg
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
1/2 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.