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OPEN-FACED RICOTTA, ARUGULA, AND EGG SANDWICHES

Ingredients

• 4 slices whole-grain bread
• Cooking spray
• 2 cups arugula
• 2 tsp extra-virgin olive oil
• 1-1/2 tsp lemon juice
• 1/2 tsp salt, divided
• 1/2 tsp ground black pepper, divided
• 1 tsp white vinegar
• 4 eggs, cracked and placed in individual ramekins
• 3/4 cup part-skim ricotta cheese
• 1/4 cup (1 oz.) grated Parmigiano-Reggiano cheese
• 1 tsp chopped fresh thyme

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