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

Ingredients:
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
salt
pepper

Directions:
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.  

Chicken Alfredo with Roasted Broccoli

There are two things I love about this recipe.  One is the roasted broccoli.   Roasting completely changes its flavor, and makes the broccoli sweet and nutty.  The other thing I love is that it's quick.  I'd love to make a meal from scratch every night, but that's just not practical.  Taking an occasional short cut, like using jarred sauce, helps to make a tasty and quick dinner that is perfect for a weeknight.

 Ingredients:
1 bunch of broccoli
2 garlic cloves
3 Tbsp. olive oil, divided
3 thin sliced chicken cutlets
1/4 c. chicken broth
1 1/2 c. alfredo sauce
3/4 lb. short tubular pasta (rigatoni, cavatappi, ziti, etc.)
Zest of one lemon

Directions:
1.  Preheat the oven to 450F.  Cut the florets off the broccoli.  Peel the stem (yes, it's edible!) and cut it in 1/4 inch slices.  Slice the garlic cloves into 1/4 inch thick slices.  Sprinkle with salt and pepper, then drizzle with 2 tablespoons of olive oil.  Place broccoli and garlic on a baking sheet and roast for 20-25 minutes, until the broccoli and garlic begin to brown. Remove from oven and let cool slightly.

2.  While the broccoli is roasting, bring a pot of large water to a boil.  Add a handful of salt, then cook the past according to package directions.  Drain and set aside.

3.  Heat the remaining tablespoon of olive oil in a skillet over medium heat.  Cut the chicken into 1 inch pieces, sprinkle with salt and pepper, then add to skillet.  Cook the chicken, stirring frequently, until browned on both sides, and cooked through.  Place the chicken in a large bowl, return the pan to the heat, and add the chicken broth.  Scrape up any brown bits (fond=flavor!) then add to the bowl with the chicken.

4.  Add the roasted broccoli and garlic to the bowl, then the pasta.  Stir in the alfredo sauce and lemon zest.

5.  Savor your dinner with a glass of wine and enjoy the rest of your evening!