Wednesday, June 27, 2012

Open Faced Egg Ricotta Sandwiches with Spinach Salad and Crispy Shallots

This sandwich needs a snazzy name!  Add a comment below if you have any suggestions.

I adapted this recipe from Cooking Light.  I love it because it's fast, easy, pretty healthy, and delicious.  You can get it on the table in under twenty minutes if you have all your ingredients out and prepped.

It's definitely a knife and fork meal.  Don't expect everything to lay perfectly on top of the bread.  

Yield:  3 sandwiches

1/4 c. and 1 Tbsp. vegetable oil, divided (you could use your Chile-Garlic infused oil if you made it!)
1 large shallot sliced thin, rings separated
1 c. ricotta cheese
1/4 c. grated parmesan cheese
Zest and juice of one lemon, separated
3 slices hearty white/country bread, 3/4-1" thick, toasted
3 c. baby spinach
2 Tbsp. olive oil (or Chile-Garlic infused oil mentioned above.)
3 eggs

1.  Heat the 1/4  c.oil in a saucepan over medium heat.  Add the shallots and fry, stirring occasionally until golden-brown.  Remove using a slotted spoon and drain on paper towels.  Sprinkle with salt.
2.  In a small bowl, mix together the ricotta, parmesan, lemon zest, and 1/4 tsp. salt and pepper. 

3.  Heat the 1 Tbsp. vegetable oil in a frying pan over medium heat.  Fry the eggs until the yolks are just set, but slightly runny. 

4.  3.  In a medium bowl, toss the spinach with the lemon juice, 2 Tbsp. olive oil, and a sprinkle of salt and pepper. 

5.  Spread the ricotta mixture on the toasted bread.  Mound it on there, like the cheese is shaving cream, and the bread is your face (or legs, depending on gender.)

6.  Place 1/3 of the spinach on top of the ricotta.

7.  Top with an egg and  sprinkle of shallots.  

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