Great light dinner as well as breakfast.
Pre-heat broiler.
Coat both sides of bread with cooking spray. Broil on each side until lightly toasted.
Combine 2 teaspoons oil,1/8 tsp. salt, 1/4 tsp. pepper. Mix well and toss gently with arugula.
Heat remaining 1/4 tsp. oil in large non-stick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook until whites are set. Remove from heat.
Combine 1/4 tsp. salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Salt and pepper if needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 199 | ||
Calories from Fat: 121 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 434.6mg | 134 % | |
Sodium 536.4mg | 18 % | |
Potassium 173.4mg | 5 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 17.2g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 199
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