open faced egg, ricotta, and arugula sandwich


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Originally uploaded by stephykay

The recipe was in the May 2010 issue of Cooking Light magazine. I always love a good egg sandwich and this was a nice variation of my usual egg, gruyere, and baby spinach. I used fresh ricotta from Formaggio Kitchen, which has become a staple in my home… it’s much creamier than any of the other fresh ricottas I have found, and it’s very versatile.

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